乳酸菌肉品发酵剂的发酵特性研究  被引量:7

Study on fermentation characteristics of several Lactiacid Bacteria starter cultures

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作  者:蔡鲁峰 杜莎[1] 谭雅[1] 王远亮[1] 

机构地区:[1]湖南农业大学食品科技学院,湖南长沙410128

出  处:《食品工业科技》2015年第17期150-156,共7页Science and Technology of Food Industry

基  金:湖南省自然科学基金资助(11JJ4019);湖南农业产业技术体系加工岗位专家经费资助;湖南省研究生科创项目(CX2012B291);湖南省战略新兴产业项目(2014GK1034)

摘  要:对从湘西泡菜水中分离出的5株植物乳杆菌(Lactobacillus planterum),1株肠系膜明串珠菌(Leuconostocmesenteroides),1株戊糖片球菌(Pediococcuspentosaceus),进行耐盐和亚硝酸盐能力、生长和产酸能力、硝酸盐还原和氨基酸脱羧能力的研究以及一系列生理生化实验来验证其在肉品发酵上的可用性。结果表明:植物乳杆菌(Lactobacillus planterum-A)和戊糖片球菌(Pediococcuspentosaceus-6)对食盐和亚硝酸盐均具有较好的耐受性,对蛋白质和脂肪不具有明显的分解作用,不具有硝酸盐还原酶和氨基酸脱羧酶活性,对大肠杆菌(Escherichia coli),沙门氏菌(Salmonellas spp.)等实验菌株有较好的抑制作用;70℃可致死。符合作为肉品发酵剂的要求,可作为下步实验的出发菌株。To determine whether the strains are available on meat fermentation production,salt and nitrite resistance experiments,growth and acid production experiments,nitrate reduction and amino acid decarboxylation capabilities research,and a series of biochemical tests were conducted in this article. The experimental strains which were five Lactobacillus planterum( Lp) strains, Leuconostocmesenteroides( Lms) and Pediococcuspentosaceus( Pps) were isolated from Xiangxi pickles. The results revealed that the Lactobacillus Lpanterum-6 and Pediococcuspentosaceus were most resistant to salt and nitrite and they didn't have nitrate reductase and amino acid decarboxylase activity. In addition,fat and protein can not be decomposed by the two strains,but Escherichia coli and Salmonella spp were inhibited by them.Also,both of them were inactivated at 70 ℃for 30 min.Thus,they can be utilized as meat fermentation starter and can be used in the further experiments.

关 键 词:乳酸菌 性能 可用性 发酵剂 

分 类 号:TS201[轻工技术与工程—食品科学]

 

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