微生物发酵剂对发酵风鸭中脂类物质的影响  

Effects of microorganism starter culture on the lipid of dry-cured fermented duck

作　　者：许慧卿[1] 汪志君[1] 于海[1] 蒋云升[1] 王畏畏[1] 

机构地区：[1]扬州大学食品科学与工程学院,扬州225001

出　　处：《食品科技》2008年第12期136-140,共5页Food Science and Technology

基　　金：江苏省"十一五"农业科技攻关项目(BE2006324);江苏省南通市农业科技创新项目(AL2007029)

摘　　要：分别以米酒乳杆菌、木糖葡萄球菌和德汉逊氏酵母为发酵剂生产发酵风鸭,就微生物对发酵风鸭中脂类物质的影响进行研究。研究结果表明,与对照相比,微生物发酵剂使风鸭脂类物质的含量与组成发生了显著的变化,游离脂肪酸的含量也显著增加。米酒乳杆菌与德汉逊氏酵母分解脂类物质生成游离脂肪酸的能力较强,而木糖葡萄球菌有较强的分解游离脂肪酸的能力。微生物发酵剂对发酵风鸭中脂类物质的影响是显著的。The effects of the microorganism starter culture on lipid of dry-cured fermented duck processed in Lactobacillus sake（L）, Staphylococcus xylosus（S） and Dabaryomyces Hansenulaand （Y） respectively were studied. The results indicated that compared with CK, contents and composing of lipid were changed significantly. Contents of FFA increased significantly. Lactobacillus sake and Dabaryomyces Hansenulaand played important roles in lipolysis in dry-cured fermented duck and Staphylococcus xylosus played an important role in decompounding FFA. In conclusion, the effects of the microorganism starter culture on lipid of dry-cured fermented duck are significant.

关 键 词：微生物发酵剂 发酵风鸭 脂类物质 游离脂肪酸 

分 类 号：TS202.3[轻工技术与工程—食品科学]