乳酸菌在多肽肠生产中的应用研究  

Applied Research of Lactic Acid Bacteria in Polypeptide Sausage Production

作　　者：陶英瑜[1] 

机构地区：[1]长春职业技术学院长春130033

出　　处：《食品工业》2013年第6期19-21,共3页The Food Industry

摘　　要：随着肉与肉制品的消费形式的发展,发酵肠越来越受到人们的欢迎,多肽肠就是其中一种,但由于多肽肠中的蛋白质易分解,产生亚硝酸盐,所以常在多肽肠中适当加入乳酸菌。研究以植物乳杆菌为菌种的多肽肠发酵工艺,确立了发酵温度、发酵时间及接种量。结果表明,植物乳杆菌单一菌种其发酵最佳工艺为:35℃,106-108cfu/g,6-12 h。With the development of meat and meat products consumption style, fermentation sausage is more and more popular, and polypeptide sausage is the typical representative of them. Proteins in polypeptide sausage are easily decomposed, nitrites producing, so the appropriate amount of lactic acid bacteria is added into polypeptide sausage. The process of polypeptide sausage fermentation whose utilizing sWains were lactobacillus plantarum was studied, and the fermentation temperature, the fermentation time and the inoculum＇s size were determined. The results showed that the optimal fermentation process under the condition of single strain of lactobacillus plantamm was 35 ℃, 106-108 cfu/g, and 6 - 12 h.

关 键 词：乳酸菌 植物乳杆菌 多肽肠 发酵工艺 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]