分离自传统发酵肉制品乳酸菌的发酵特性研究  

Study on fermentation properties of lactic acid bacteria isolated from traditional fermented meat products

作　　者：许慧卿[1] 王畏畏[1] 蒋云升[1] 汪志君[1] 

机构地区：[1]扬州大学旅游烹饪(食品科学)学院,江苏扬州225001

出　　处：《食品工业科技》2008年第1期88-89,92,共3页Science and Technology of Food Industry

基　　金：江苏省"十一五"农业科技攻关项目(BE2006324)

摘　　要：对分离自传统发酵肉制品的植物乳杆菌(La04)和米酒乳杆菌(La22)的特性进行了研究。结果表明:两株菌均有良好的生长特性、产酸能力、耐盐能力和抑菌性能,具有分解亚硝酸盐的能力,但无蛋白质分解能力。最适生长温度为32～35℃,最适pH为5.5～7.5,具备作为肉用发酵剂的优良特性。The fermentation properties of lactobacillus plantarum（La04） and lactobacillus sake（La22） isolated from traditional fermented meat products were studied. The results showed these two strains could grow and produce lactic acid well. They also had the ability of salty tolerance and antimicrobial activities. They did not decompose protein but reduced the nitrate concentration. They grew best at 32-35℃ and pH 5.5-7.5.

关 键 词：传统发酵肉制品 乳酸菌 发酵特性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]