贵州荔波传统酸肉优势菌筛选、鉴定与发酵性能研究  

Study on identification and fermentative properties of superior microorganism in Libo sour meat from Guizhou during fermentation

作　　者：张倩[1] 郭晓芸[2] 范丽平[1] 王艳[1] 杨冬梅[1] 

机构地区：[1]杭州万向职业技术学院生物技术系,浙江杭州310023 [2]贵州省畜牧兽医学校,贵州贵阳550051

出　　处：《食品工业科技》2015年第13期189-194,共6页Science and Technology of Food Industry

基　　金：贵州省教育厅基金项目(黔教科[2008]009);杭州市市属高校优秀创新团队资助项目[杭教高师(2013]54号)

摘　　要：目的:为揭示贵州荔波传统酸肉不同发酵期微生物菌群变化特征,确定优势菌种,并了解其发酵性能。方法:对酸肉中的菌种进行分离、筛选,采用API 50CH标准系统进行鉴定,并对优势菌的生长特性、产酸性、耐盐性、酶活力等进行研究。结果:筛选出四株产酸较快、发酵风味好的乳酸菌分别是M5-4-2、M1-4、M3-4、M9,其中两株为短乳杆菌,另外两株分别是植物乳杆菌和乳酸乳球菌乳酸亚种,四株菌均有较高的耐盐特性和较强的亚硝酸盐耐受能力,四株菌株之间无拮抗性、均能发酵葡萄糖产酸而不产气、胞外酶均无蛋白质和脂肪分解能力。结论:M5-4-2、M1-4、M3-4、M9发酵性能较好,可以复配混合,开发为荔波酸肉产业化生产的纯种发酵剂。Objective： Characters of microbe flora change during fermentation were investigated for predominant species and fermentative properties of Libo sour meat in Guizhou.Methods. After being isolated and screened, Sour Meat strains were identified by API and 50CH standard system. Meanwhile, fermentative properties of the dominant bacteria were studied, such as capacity of produce acid, salt tolerance and enzyme activity. Results; Results showed that four strains obtained for their excellent characteristics in acid production and good flavor in fermented meat were M5-4-2, M1-4, M3-4 and M9 respectively, in which M3-4 and M9 were identified as Lactobacillus brevis, M5-4-2 as Lactobacillus plantarum and M1-4 as L.lactis subsp.Lactis.Four strains of bacteria can be mixed together for being used as microbial starters culture due to their fermentative properties including salt-tolerant, nitrite-tolerant without inhibition each other, and proteinase and lipase of all these four strains have no capability to decompose protein and fat in meat.Conclusion .All these four strains can be mixed together used as purebred fermentation agent for Libo sour meat production and processing.

关 键 词：酸肉 发酵 优势菌 发酵性能 

分 类 号：TS201.3[轻工技术与工程—食品科学]