混合菌种用于发酵香肠中的研究  

Study on the Mixed Starter Cultures in the Fermented Sausage

作　　者：王世宽[1] 许艳丽[1] 于海光[1] 徐轶婷[1] 高明燕[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国农学通报》2010年第3期77-80,共4页Chinese Agricultural Science Bulletin

摘　　要：用植物乳杆菌,葡萄球菌,汉逊酵母菌3个菌种作为发酵剂,通过耐盐和耐亚硝酸盐以及正交试验得到最佳生产条件为:植物乳杆菌:葡萄球菌:汉逊酵母为2∶1∶2,发酵温度30℃,接种量2%。发酵香肠时间为18 h。The Lactobacillus plantarum,Staphylococci and Debaryomyces hanseni were used as starter culture. The best producing conditions can be achieved by the orthogonal test design and the experiment of salt tolerance and NaNO_2 resistance.The optimal technology was that the ratio of the above mentioned three strains was 2：1：2,and the best temperature of fermentation,inoculation rate,fermentation time was 30℃,2%,18h, respectively.

关 键 词：发酵香肠 植物乳杆菌 葡萄球菌 汉逊酵母菌 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]