自然发酵风干肠中酵母菌生产性能的研究  

The fermentation properties of yeast isolated from the Chinese-style naturally dry fermented sausages

作　　者：赵俊仁[1,2] 孔保华[2] 

机构地区：[1]黄冈师范学院生命科学与工程学院,黄冈438000 [2]东北农业大学食品学院,哈尔滨150030

出　　处：《食品科技》2010年第10期27-31,共5页Food Science and Technology

基　　金：东北农业大学创新团队发展计划资助(CXZ011-01);国家公益性行业(农业)科研专项经费项目(200903012-02);湖北省教育厅科学技术研究计划优秀中青年人才项目(08BQ099)

摘　　要：从自然发酵风干肠中分离筛选出4株酵母菌,通过菌种的耐亚硝酸盐能力、耐食盐能力、耐酸性、生长温度和最适生长温度、拮抗性等试验,对其生产性能进行测定。结果表明近平滑假丝酵母(Candida parapsilosis)耐受0.0015%亚硝酸盐和6%的食盐浓度;能在pH为4～6的酸性环境中良好生长;不耐65℃的高温,经烘烤工艺后可被灭活;28～35℃内旺盛生长,并且与分离乳酸菌无拮抗性,符合作为肉制品发酵剂的要求。Four strains of yeast were isolated from naturally fermented sausages in order to obtain the most suitable strains for the producing of fermented sausage. The properties including the tolerance to NaNO2 and NaCl, acid resistance, proper growth temperatures, optimization growth temperatures, and rivalry were studied. The results showed that the Candida parapsilosis（Y4） could grow in the 0.15 g/kg NaNO2, 6% NaCl and pH4～6, could not grow above 65 ℃, could vigorously grow in 28～35 ℃, and did not resist lactic acid bacteria in media. Above all, the Candida parapsilosis were quite fit for using as the starter cultures of fermented sausage.

关 键 词：风干肠 酵母菌 生产性能 

分 类 号：TS201.3[轻工技术与工程—食品科学]