乳酸菌应用于冷却羊肉生物保鲜的研究初探  

Primary Research on Lactic Acid Bacteria as Preservative for Chilled Mutton

作　　者：诸永志[1] 姚丽娅[1] 徐为民[1] 王道营[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《江西农业学报》2008年第5期88-90,共3页Acta Agriculturae Jiangxi

基　　金：江苏省科技攻关项目(BE2006326);江苏省农业科学院院基金(6110646)

摘　　要：以冷却羊肉中分离出的主要腐败菌作为指示菌,针对性地从传统肉制品中分离筛选出两株抑菌效果较好的乳酸菌菌株。并通过模拟肉汤共培养试验,初步研究了其在生物保鲜上的应用。结果表明:分离自侗族酸肉的TD3-1对冷却羊肉中具代表性的3株腐败菌有较好的抑制作用,能使腐败菌的菌落数相比单独培养时有显著的降低。The main spoilage bacteria isolated from chilled mutton were used as indicative bacteria; two lactic acid bacteria with good antibacterial effect were isolated from the productions. The application of selected lactic acid bacteria as the biological preservative for chilled mutton meat products through the simulating co - culture in broth was studied in this paper. The results showed that the lactic acid bacteria TD3 - 1, which was selected from traditional sour meat, could inhibit the growth of three spoilage organisms from chilled mutton. Co - culture with TD3 - 1 could significantly decrease the population density of spoilage organisms as compared with mono - culture.

关 键 词：乳酸菌 冷却羊肉 保鲜剂 生物保鲜 抑菌效果 腐败菌 

分 类 号：S879.2[农业科学—畜牧兽医]