乳酸菌在发酵香肠中抑菌特性的研究进展  

The Antibacterial Properties Research Progress of Lactic Acid Bacteria in Fermented Sausage

作　　者：刘夏炜 靳志敏[1] 段艳[1] 王柏辉[1] 罗玉龙[1] 靳烨[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《食品工业》2014年第6期240-243,共4页The Food Industry

基　　金：内蒙古自治区自然科学基金项目(2012MS1205);内蒙古农业大学科技创新团队支持计划(NDPYTD2010-4)

摘　　要：介绍了国内外发酵香肠的种类及香肠中的微生物,同时介绍了国内外抑菌性发酵剂的研究概况,对分离自发酵肉制品中具有抑菌能力的乳酸菌在发酵香肠中的抑菌性做了综述。并对乳酸菌作为发酵剂在发酵香肠中的抑菌能力进行了展望,旨在为乳酸菌作为食品防腐剂方面提供帮助。Some kinds of fermented sausage and microorganism in fermented sausage were introduced. At the same time, thedomestic and foreign situation of starter culture which had antibacterial ability was also introduced. The antibacteria ability of lacticacid bacteria in fermented meat screened from fermented sausage was reviewed. The study aimed at providing reference for lacticacid bacteria used as food preservative.

关 键 词：乳酸菌 抑菌 发酵香肠 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]