产细菌素乳酸菌对真空包装冷却羊肉保鲜效果的研究  

Preservation study on bacteriocin-producing lactic acid bacteria in the flora of vacuum packaged cooling mutton during prolonged storage

作　　者：王俊钢[1] 刘成江[1] 郭安民[1] 李宇辉[1] 韩冬印 李开雄[3] 

机构地区：[1]新疆农垦科学院农产品加工研究所,新疆石河子832000 [2]新疆雨润食品有限责任公司,新疆石河子832000 [3]石河子大学食品学院,新疆石河子832000

出　　处：《广东农业科学》2012年第10期117-120,共4页Guangdong Agricultural Sciences

基　　金：国家自然科学基金(30960001);新疆生产建设兵团青年科技创新资金专项基金(2011CB001)

摘　　要：从格瓦斯中分离得到3株具有抑菌性能的乳酸菌:植物乳杆菌(Lactobacillus plantarum)、戊糖乳杆菌(Lactobacilluspentosus)和乳酸乳球菌(Lactococcus lactis),将3株产细菌素乳酸菌作为生物保鲜剂应用在冷却羊肉的保鲜上。对冷却羊肉贮藏过程中的微生物指标、理化指标和感官评定等进行分析,结果表明:植物乳杆菌和戊糖乳杆菌能较好地抑制冷却羊肉中的腐败微生物,从而保证冷却羊肉的新鲜度和感官性状;而乳酸乳球菌则对冷却羊肉的保鲜效果不佳。Three antibacterial lactic acid bacteria, identified to be Lactobacillus plantarum, Lactobacillus pentosus and Lactococcus lactis. And then, they were as biopreservative applying in the cooling mutton. Through analying microbe index, physicochemical and sensory evaluation in the cooling mutton during storage, the result showed that in the cooling mutton, spoilage microorganisms were inhibit with the Lactobacillus plantarum and Lactobacillus pentosus, to ensure the freshness and sensory properties of cooling mutton, but the Lactococcus lactis was ineffective in the cooling mutton during storage.

关 键 词：细菌素 乳酸菌 冷却羊肉 保鲜 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]