兔肉香肠中乳酸菌分离与发酵特性的研究  

Study on Lactobacillus Isolation from Rabbit Meat Sausage and Its Fermentation Property

作　　者：董杰[1] 蒋云升[1] 张文娟[1] 于海[1] 许慧卿[1] 闫婷婷[1] 张伍金[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《扬州大学烹饪学报》2010年第2期40-45,共6页Cuisine Journal of Yangzhou University

基　　金：江苏省科技厅苏北技术创新基金项目(BN2008044);江苏省教育厅自然基金项目(09KJB550005)

摘　　要：从传统自然发酵兔肉香肠中分离得到3株乳酸菌L26、L34和L106,经鉴定分别为植物乳杆菌(Lactoba-cillus.plantarum)、清酒乳杆菌(L.sake)和果糖乳杆菌(L.fructosus)。对其发酵特性的研究表明:3株菌均有良好的产酸能力、耐盐能力、耐亚硝酸盐能力和抑菌性能,相互之间无拮抗作用,可作为发酵兔肉用混合发酵剂。Three lactobacilli （L126, L54, L106 ） isolated from naturally fermented rabbit sausage in a traditional way are identified as laetobacillus plantarum, laetobacillus sake and lactobacillus fructosus. Further study of its fermentation property shows that three lactobacilli are effective in acid production, alkali resistant, nitrite resistant and bacteriostatic, and are antagonisticaetion free, which can be used as combined rabbit meat starter.

关 键 词：兔肉 自然发酵香肠 乳酸菌 发酵特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]