肉制品发酵剂的筛选与发酵特性的研究  

STUDY ON SCREEING AND FERMENTATION CHARACTERISITICS OF MEAT STARTER CULTURES

作　　者：邹玉红[1] 韩秋霞[1] 崔志芳[1] 

机构地区：[1]山东科技大学化学与环境工程学院,山东青岛266510

出　　处：《食品研究与开发》2009年第7期31-35,共5页Food Research and Development

摘　　要：以MRS培养基为基础培养基,从自然发酵香肠和自制腌肉中分离、筛选出三株乳酸菌(F1、F2、F3),对其生化特性、发酵特性、生长状况、产酸能力、致死温度及菌株间的拮抗性进行研究,结果表明:3株乳酸菌均符合肉制品发酵剂的要求,可以作为肉制品发酵剂;菌株F1和F3,F2和F3可以作为肉制品的混合发酵剂。MRS culture medium was taken as the foundation culture medium.Three strains of lactic acid bacteria were isolated and purified from natural fermented sausages and cured meat.Their important biochemical characteristics, fermentation characterisitics, growth status, acid-producing ability, lethal temperature, antagonism among the strains were studied.The test result indicate： Three strains of lactic acid bacteria all met the meat starter cultures demand.They can be used as meat starter cultures. F1 and F3, F2 and F3 can be used as meat mixed cultures.

关 键 词：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]