我国传统发酵肉制品中乳酸菌生物多样性的研究进展  

Research Progress in Diversity of Lactic Acid Bacteria in Traditional Chinese Fermented Meat Products

作　　者：陈韵[1,2] 胡萍 湛剑龙[1,2] 李立郞 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]贵州省农畜产品贮藏加工重点实验室,贵州贵阳550025

出　　处：《食品科学》2013年第13期302-306,共5页Food Science

基　　金：国家自然科学基金项目(31260379)

摘　　要：本文对我国传统发酵肉制品中乳酸菌生物多样性的研究进行综述,列出我国发酵肉制品中乳酸菌的资源,分别对比香肠、腌肉、酸肉等食品中乳酸菌的优势菌群,总结现有的微生物多样性研究技术,并进行展望,以期为研究肉制品优良发酵剂与其风味形成机理提供一定的参考。In this paper,the recent research progress in diversity of lactic acid bacteria in traditional fermented meat products of China is reviewed.The resources of LAB in fermented meat products in China,the predominant microorganisms of LAB in sausage,cure meat and sour meat are comparatively analyzed.The current research techniques for microbial diversity are summarized,and future prospects are put forward.

关 键 词：乳酸菌 发酵肉制品 多样性 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS251.51[轻工技术与工程—食品科学与工程]