发酵牛肉干发酵剂特性研究  

Characteristics of Fermentation Starter in Fermented Beef Jerky

作　　者：李疆[1] 周红[1] 杨艳彬[1] 李开雄[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《肉类研究》2010年第3期26-30,共5页Meat Research

摘　　要：德氏乳杆菌、肉糖葡萄球菌最佳生长温度是30℃,在25℃与30℃时的生长速度差异不显著。德氏乳杆菌和肉糖葡萄球菌拮抗实验表明,德氏乳杆菌和肉糖葡萄球菌之间不存在明显的抑制作用,可以混合在一起,作为微生物发酵剂使用。The Optimal growth temperature of Lactobacillus delbruckii and Staphylococcus carnosus are also 30℃. There is no obvious difference about their growth rate between 25℃ to 30℃. The antagonistic experiment of Lactobacillus delbruckii and Staphylococcus carnosus show that S has the activities of protease and Lipase. There is no obvious inhibition between LactobaciUus delbruckii and Staphylococcus carnosus,which can mix together used as microbial starter culture.

关 键 词：德氏乳杆菌 肉糖葡萄球菌 发酵剂 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]