发酵肉制品中降胆固醇乳酸菌的分离及鉴定  

Isolation and identification of cholesterol-degrading lactobacillus from fermented meat products

作　　者：于长青[1] 张丽娜[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319

出　　处：《食品科技》2007年第8期45-48,共4页Food Science and Technology

基　　金：黑龙江省科技厅攻关项目(GB04B404-04);大庆市科技局攻关项目。

摘　　要：以传统发酵肉制品为原料,通过MRS培养基分离、纯化得到100余株乳酸菌。经筛选得到符合发酵肉制品生产要求的乳酸菌4株,又从中筛选出1株具有降低胆固醇作用的植物乳杆菌,其降胆固醇能力达到24.6%,可将其作为发酵剂应用于低胆固醇类的发酵肉制品中。More than 100 strains of Lactobacillus are isolated and purified from fermented meat production by MRS culture medium. 4 strains of Lactobacillus are screened which consistent with manufacture in meat fermentation. Finally, 1 strains of cholesterol-degrading is screened, which has the function of cholesterol-degrading. Its faculty of cholesterol-degrading is 24.6%, it is used as starter culture in meat fermentation.

关 键 词：发酵肉制品 降胆固醇 植物乳杆菌 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程] TS201.3[轻工技术与工程—食品科学与工程]