复合微生物发酵剂对风鸭品质特性的影响  

The effects of Microorganism starter culture on the liqid of dry-cured fermented duck

作　　者：许慧卿[1] 王畏畏[1] 汪志君[1] 于海[1] 蒋云升[1] 夏启泉[1] 

机构地区：[1]扬州大学食品科学与工程学院,扬州225001

出　　处：《食品科技》2010年第7期167-170,175,共5页Food Science and Technology

基　　金：江苏省"省级科技创新与成果转化专项引导资金项目"(BN2008041);南通市"农业科技创新计划项目"(AL2008008)

摘　　要：以米酒乳杆菌、木糖葡萄球菌、德汉逊氏酵母3种菌复合发酵剂生产发酵风鸭,研究复合微生物发酵剂对发酵风鸭品质特性的影响。结果表明,与单菌种发酵相比,复合微生物发酵剂对风鸭的游离氨基酸和游离脂肪酸的含量与组成影响并不明显,但对发酵风鸭的风味物质种类与数量的影响十分明显。The effects of the mixed microorganism starter culture of Lactobacillus sake（L）,Staphylococcus xylosus（S） and Dabaryomyces Hansenulaand（Y） on quality of dry-cured fermented duck were studied.The results indicated that compared with fermented duck processed in one microorganism starter culture,contents and composing of FAA and FFA were changed insignificantly and the kinds and contents of flavor compounds of dry-cured duck changed significantly.

关 键 词：复合微生物发酵剂 发酵风鸭 游离氨基酸 游离脂肪酸 风味 

分 类 号：TS201.3[轻工技术与工程—食品科学]