鹅肉发酵香肠菌种发酵性能与应用研究  

Performance and application of strain fermentation from goose fermented sausage

作　　者：王志威[1] 吴素娟[1] 李先保[1] 

机构地区：[1]安徽科技学院食品药品学院,安徽凤阳233100

出　　处：《食品与机械》2014年第5期265-270,共6页Food and Machinery

基　　金：安徽省家禽产业技术体系基金(编号:AHCYTX-10);安徽省淮北市应用技术研究与开发重大项目基金(编号:20110104)

摘　　要：通过对3种适合肉制品发酵的菌种:植物乳杆菌、嗜酸乳杆菌、戊糖片球菌发酵性能的研究,筛选出两种较优的组合发酵剂。再通过正交试验确定鹅肉发酵香肠组合发酵剂的最优配比,最后对鹅肉发酵香肠成熟过程和贮藏过程中的pH值和感官品质等方面进行综合分析。结果表明,由戊糖片球菌和植物乳杆菌按1∶1(V∶V)比例混合、接种量为3%(V/m)时所构成的鹅肉香肠发酵剂,其发酵性能最佳。According to study on fermenting property of three species of zymogeneous bacteria： Lactobacillus plantarum, Lactobacillus acidophilus, Pediococcus pentosaceus, two strains were screened to be the better combination culture. Then, the optimal proportion of the goose fermented sausage＇s combination culture was confirmed by test, and the pH value and sensory quality were comprehensive analyzed in the goose fermented sausage＇s mature and storage process. The test showed that Lactobacillus plantarum and Pediococcus pentosaceus could make up the obvious effect compound culture. As goose fermented sausage, their optimal ratio is 1 ： 1（V ： V） and in- oculating quantity is 3 % （V/m）.

关 键 词：菌种 发酵性能 鹅肉 发酵香肠 发酵剂 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]