冷鲜调理肉三种乳酸菌发酵剂的筛选  

Screening of three lactic acid bacteria starter cultures in fermented chilled and prepared meat

作　　者：张飞[1] 刘哲[1] 罗爱平[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《中国酿造》2016年第3期104-107,共4页China Brewing

基　　金：贵州省科技厅攻关课题(黔科合NZ字[2012]3010号)

摘　　要：为筛选出符合冷鲜调理肉制品发酵的优质乳酸菌发酵剂,对3株乳酸菌的发酵特性进行研究,通过耐盐、耐亚硝酸盐、产粘、产酸能力、蛋白质和脂肪分解能力、菌种间的拮抗作用等试验对其进行优势菌种筛选。结果表明,菌株LLSL、LP、LGG对食盐和亚硝酸盐具有较好的耐受性,能在6%的食盐溶液和150 mg/L亚硝酸盐溶液中存活,能有效产酸,无降解蛋白质和脂肪能力,不产气、不产氨、不产H_2S;其中,菌株LLSL、LP不产粘,两者间无拮抗作用,可作为于冷鲜调理肉制品的发酵剂;菌株LGG产粘,影响冷鲜调理肉制品的感官品质和内部组织状态,不适合作为冷鲜调理肉制品的发酵剂。In order to screen high-quality lactic acid bacteria starter cultures adapted to fermented chilled and prepared meat products, the fermentation characteristics of three lactic acid bacteria were researched and screened by the experiments of salt tolerance, nitrite tolerance, viscosity producing, acid-producing ability, the ability to protein and fat decomposition and the antagonism between strains. The results showed that strain LLSL, LP and LGG all had good tolerance on salt and nitrite, could survive in 6% salt and 150 mg/L nitrite solution, had ability of acid production effectively. They did not decompose protein and fat and produce gas, ammonia and H2S. Strain LLSL and LP which did not produce mucilage and had no antagonism were used as starter culture of chilled and prepared meat products. Strain LGG could produce mucilage to influence the sensory quality and internal texture, which was not suitable for starter culture of chilled and prepared meat products.

关 键 词：乳酸乳球菌乳酸亚种 植物乳杆菌 鼠李糖乳杆菌 筛选 发酵剂 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]