腌腊肉中优良乳酸菌的筛选鉴定及初步应用  

Screening and Identification of Lactic Acid Bacteria from Chinese Bacon and Preliminary Application

作　　者：胡美忠[1,2] 郁建生 郁建平[3] HU Mei-zhong;YU Jian-sheng;YU Jian-ping(Tongren Polytechnic College,Tongren 554300,Guizhou,China;Guizhou Fanjingshan Agriculture High-tech CO.,LTD.,Tongren 554300,Guizhou,China;College of Life Sciences,Guizhou University,Guiyang 550025,Guizhou,China)

机构地区：[1]铜仁职业技术学院,贵州铜仁554300 [2]贵州梵净山农业高科技股份有限公司,贵州铜仁554300 [3]贵州大学生命科学学院,贵州贵阳550025

出　　处：《食品研究与开发》2018年第8期152-158,共7页Food Research and Development

基　　金：西部地区创新能力建设项目(发改办高技[2016]2195号)

摘　　要：通过产酸能力、耐低温能力、耐氯化钠能力、耐亚硝酸钠能力、产气产黏液和产广谱抑菌细菌素等试验,从26株分离自腌腊肉的乳酸菌筛选出具有优良发酵特性的菌株R3-1,经生理生化和16S rDNA鉴定为植物乳杆菌(Lactobacillus plantarum)。拮抗试验表明植物乳杆菌R3-1能产生广谱抗菌作用的细菌素,但对同分离来源的木糖葡萄球菌(Staphylococcus xylosus)P2无拮抗,两者可组合成复合发酵剂。发酵牛肉干初步应用试验表明植物乳杆菌R3-1与木糖葡萄球菌P2组成的复合发酵剂在颜色、香味、质地、味道和接受度方面比单独使用植物乳杆菌发酵或不使用菌种发酵有显著改善(p<0.05),表明植物乳杆菌R3-1是潜在的工业用乳酸菌肉品发酵剂菌株。Among 26 lactic acid bacteria(LAB)were isolated from Chinese bacon,with the screening of acid-producing,cold tolerance,NaCl tolerance,sodium nitrite tolerance,anaerogenic,mucus and bactericin with broad spectrum antibiotic ability,the most potentially starter culture strain R3-1 was selected and was identified as Lactobacillus plantarum according to its carbohydrate fermentation and 16S rDNA sequencing.There were no antagonism between Lb.Plantarum R3-1 and Staphylococcus xylosus P2(isolated from the same Chinese bacon).Fermentation evaluation have revealed that beef jerky were fermented by Lb.Plantarum R3-1 and S.xylosus P2 combination were brought about a major improvement and more attractive in the color,odour,texture,taste and overall acceptability than control(p<0.05).It indicated that Lb.Plantarum R3-1 would be a good starter culture for modernized fermented meats products.

关 键 词：植物乳杆菌 发酵性能 发酵剂 发酵牛肉干 发酵效果评价 

分 类 号：TS201.3[轻工技术与工程—食品科学]