发酵马肉中乳酸菌的分离筛选研究  

Study on isolation and screening of lactic acid bacteria in fermented horse meat

作　　者：陈志豪[1] 陈红征[1] 

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046

出　　处：《肉类工业》2009年第7期29-31,共3页Meat Industry

摘　　要：从发酵马肉中分离纯化出7株乳酸菌,对它们的主要发酵特性如耐盐、耐硝,产黏液、产气等进行了测定,并比较了它们在不同温度下的生长和产酸情况以及发酵过程中的pH值的变化,发现其中3株乳酸菌具有较好的发酵特性,如生长快、产酸快,能够耐6%NaCl、耐150mg/kgNaNO2,不产气、不产氨,H2O2实验、H2S实验、V-P反应均为阴性等,符合发酵肉制品生产菌种的要求。Seven strains of lactic acid bacteria were isolated and purified from the fermented horse meat. Their main fermentation characteristics such as salt and nitrite tolerance, slime and gas production were studied, and the growth and acid production on different temperature and pH change in process of fer- mentation were also compared. Three strains of them had good fermentation characteristics in the speed of growth and acid production, resisted 6% NaCl and 150mg/kg NaNO2, no gas and ammonia producing, and H202 ,H2S,V -P reaction were negative, etc. The results showed that they meet the requirements of fer- mented meat products bacteria.

关 键 词：发酵马肉 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]