发酵剂BOM-13生产发酵香肠发酵条件的优化  

The Optimization of Fermentation Condition for Fermented Sausages by BOM-13(Lactobacillus)

作　　者：李茜[1] 蔺晓敏 王水晶[1] 高青[1] 陈锐颖 朱迎春[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《山西农业大学学报（自然科学版）》2015年第4期430-434,共5页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：山西省科技攻关项目(20130311034-1;20140311025-6);山西省三区人才服务项目

摘　　要：为了改善发酵香肠产品质量,以BOM-13(清酒乳杆菌)为发酵剂,pH值为指标,通过三因子二次通用旋转试验对发酵香肠的发酵条件进行优化,从而得出BOM-13发酵香肠的最佳发酵条件为:发酵剂添加量0.024 1%、糖添加量2.19%、发酵温度33.3℃。In order to improve the quality of fermented sausage products,BOM-13 as the starter and pH as the indlcation,the optimal fermentation conditions of BOM-13 was identified by using general rotation design. The ultimate optireal process was ; starter 0. 024 1% suger content 2.19% and fermented temperature 33.3℃.

关 键 词：发酵剂 清酒乳杆菌 PH值 发酵条件 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]