肉品发酵剂的研究发展现状  

The advancement of meat starter culture

作　　者：张文龙[1] 杜明[1] 洛铁男[1] 易华西[1] 韩雪[1] 张兰威[1] 

机构地区：[1]哈尔滨工业大学食品科学与工程学院,黑龙江哈尔滨150090

出　　处：《食品工业科技》2012年第19期377-381,386,共6页Science and Technology of Food Industry

基　　金："十二五"科技支撑计划项目(2011AA100805-1);国家自然基金(31101316);2011年教育部"新世纪优秀人才支持计划";哈尔滨市科技创新人才研究专项资金(2011RFQXN041)

摘　　要：介绍了适合做肉制品发酵剂的微生物,以及这些微生物在肉制品发酵过程中的作用;概述了近几年肉制品发酵剂的研究现状,包括肉制品发酵剂的筛选、发酵剂干燥技术的研究进展和发酵剂活性保护剂的开发状况。同时介绍了国内肉制品发酵剂的研究进展,并对我国肉制品发酵剂未来的发展方向进行了展望。Several kinds of microorganisms and their function during the fermentation had been summarized.These microorganisms may be commonly used for meat starter culture production.Moreover,the research status and advancement of these meat starter cultures in recent years were discussed briefly,in which the screening of meat starter culture,the drying technology of meat starter culture,the preservation of starter culture involved.Furthermore,the domestic research status of meat starter culture had been introduced and the perspect of domestic meat starter culture had been declared.

关 键 词：肉制品 发酵剂 菌种筛选 干燥技术 保护剂 

分 类 号：TS201.3[轻工技术与工程—食品科学]