乳酸菌发酵牛肉的工艺条件优化  

Optimization of Conditions for Lactic Acid Bacterial Fermentation of Beef

作　　者：王雅舒千[1] 秦可欣[1] 徐静雯[1] 范亚雄[1] 张亚楠[1] 张根生[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《肉类研究》2012年第11期12-15,共4页Meat Research

基　　金：哈尔滨商业大学大学生创新创业训练计划项目(AX20120022)

摘　　要：通过单因素试验和响应面方法优化乳酸菌发酵牛肉的工艺,采用乳酸菌(内含保加利亚乳杆菌、嗜热链球菌)对新鲜牛肉进行发酵,对所得牛肉的pH值进行测定。结果表明:乳酸菌发酵牛肉的最佳发酵条件为葡萄糖添加量2.5%、食盐添加量0.3%、乳酸菌添加量2.5%,在酸性环境下进行乳酸菌发酵牛肉,能够有效的抑制微生物生长繁殖,能延长新鲜牛肉的保质期。The purpose of the present study was to optimize conditions for the inoculated fermentation of beef by lactic acid bacteria （LAB） using response surface methodology. Fresh beef was inoculated with a LAB starter culture consisting of Lactobacillus delbrueckii subsp, bulgaricus and Streptococcus thermophilus and fermented. During the fermentation process, pH was measured. The optimum conditions for LAB fermentation of beef were determined as 2.5% of glucose, 0.3% of NaCI and 2.5% of inoculum size. The growth of harmful microorganisms in beef was effectively inhibited during LAB fermentation in an acidic environment, resulting in a prolonged shelf life.

关 键 词：牛肉发酵 乳酸菌 工艺条件 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]