几株应用于发酵肉制品的乳酸菌的筛选  

Screening of several lactic acid bacteria and its application in fermented meat products

作　　者：吴晓萌[1] 郭雪松[1] 

机构地区：[1]辽宁医学院,辽宁锦州121000

出　　处：《肉类工业》2013年第7期37-41,共5页Meat Industry

基　　金：辽宁省科学技术计划项目(2010402004)

摘　　要：为了筛选出符合发酵肉制品优质乳酸菌发酵剂,对不同乳酸菌发酵性能进行研究,通过实验筛选出耐盐、耐亚硝酸盐、不分解蛋白质和脂肪、适于肉类发酵的优质乳酸菌。试验表明,植物乳杆菌、发酵乳杆菌和乳酸乳球菌三株乳酸菌均能在6%食盐溶液和1.5×10-4亚硝酸盐溶液下能够很好生长,因而这三种乳酸菌可耐受食盐和亚硝酸盐,并且均不分解蛋白质和脂肪。得出结论,植物乳杆菌、发酵乳杆菌、干酪乳杆菌和德氏乳杆菌均为适宜于使用在发酵肉制品中的发酵剂。In order to screen out high-quality lactic acid bacteria starter adapting to fermented meat products,the fermentation performance of different lactic acid bacteria had been studied.Salt and nitrite resistance,no breaking down protein and fat,and adapting to fermented meat products of LAB had been screened.The results showed that lactobacillus plantarum,lactobacillus fermentum and lactobacillus lactics could grow well in 6% salt solution and 1.5 × 10-4nitrite solution.So they could resistant salt and nitrite,and not break down protein and fat.One can draw a conclusion that LP,LF,LC and LD were suitable for the fermented meat products as starters.

关 键 词：发酵肉制品 乳酸菌 菌种筛选 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]