云南牛干巴加工过程产生物胺的微生物消长规律  

Changes in Biogenic Amine-Producing Microorganisms during the Manufacture of Yunnan Dry Cured Beef

作　　者：孙灿[1] 肖蓉[1] 尹丰[1] 龚娜[1] 代佳和 廖国周[1] 

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]云南农业大学动物科学技术学院,云南昆明650201

出　　处：《肉类研究》2015年第4期6-9,共4页Meat Research

基　　金：国家自然科学基金地区科学基金项目(31360394)

摘　　要：目的:分析云南牛干巴加工过程中产生物胺的微生物的消长规律。方法:采用传统工艺加工牛干巴,并于腌制前、腌制中期、腌制后期、成熟1个月、成熟2个月及成熟3个月取样,用选择性培养基对菌落总数和产生物胺微生物:乳酸菌、假单胞菌属和肠杆菌科细菌进行菌落计数。结果:菌落总数在加工过程中先增加后减少,在成熟1个月时达到最大值;乳酸菌、假单胞菌属和肠杆菌科细菌的数量在加工过程中先增加后减少;其中假单胞菌属和肠杆菌科细菌的数量在腌制后期达到最大值,乳酸菌的数量在成熟1个月达到最大值。结论:从数量上来说,乳酸菌是牛干巴加工中的优势菌。Objective： To understand the patterns of growth and decline of the major biogenic amine- producing microorganisms in the processing of Yunnan dry-cured beef. Method： In the traditional production process, five samples were collected before curing, mid-curing, post-curing, and after one, two and three months of fermentation and ripening, respectively. The numbers of total microorganisms and biogenic amine-producing microorganisms including lactic acid bacteria, Pseudomonas and Enterobacteriaceae were measured by using selective medium. Results： The aerobic plate count first increased to reach the maximum level as observed in the 1-month fermented sample and then decreased, and the same trend was observed for the counts of lactic acid bacteria, Pseudomonas and Enterobacteriaceae. The growth of Pseudomonas and Enterobacteriaceae reached their peaks at the later stage of curing, whereas the maximum count of lactic acid bacteria was observed after 1 month of fermentation. Conclusion： Lactic acid bacteria were the dominant bacteria during the processing of dry-cured beef.

关 键 词：云南牛干巴 传统工艺 产生物胺微生物 消长规律 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]