发酵肉用凝结芽孢杆菌的筛选及其发酵特性  

Screening for Bacillus coagulans as a Starter Culture for Meat Fermentation and Its Fermentation Characteristics

作　　者：黄雨霞 李鹏飞[1] 武瑞赟[1] 张莹[1] 李平兰[1] HUANG Yuxia;LI Pengfei;WU Ruiyun;ZHANG Ying;LI Pinglan(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院

出　　处：《肉类研究》2020年第1期15-21,共7页Meat Research

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0401200)

摘　　要：通过测定菌株的发酵特性进行初筛和复筛,最终筛选得到1株能耐受5 g/100 mL NaCl和150 mg/kg NaNO2、抑菌特性优良、发酵酶系丰富的菌株L-H7,经形态特征、生理生化、16S rDNA鉴定为凝结芽孢杆菌。模拟发酵香肠实验结果显示,采用凝结芽孢杆菌L-H7、戊糖片球菌和木糖葡萄球菌复配发酵制备的香肠在发酵期间具有良好的产香气特性,其挥发性风味物质中含有1-辛烯-3-醇、癸酸乙酯、壬醛、(E,E)-2,4-癸二烯醛等特有的香气物质,说明凝结芽孢杆菌L-H7具有作为发酵香肠功能性发酵剂的潜力。Primary and secondary screening of 41 acid-producing strains of Bacillus for their fermentation characteristics was carried out in this study. Finally, we obtained one strain, L-H7, with tolerance to 5 g/100 mL NaCl and 150 mg/kg NaNO2, excellent antibacterial properties and rich fermentation enzymes. The strain was identi?ed as Bacillus coagulans by morphological characteristics, physiological and biochemical tests and 16S rDNA sequence analysis. Experiments on simulated fermented sausages showed that fermented meat inoculated with a mixture of Bacillus coagulans, Pediococcus pentosaceans and Staphylococcus xylose had good aroma characteristics during fermentation. Its volatile flavor substances included 1-octenen-3-ol, ethyl caprate, nonanal,(E,E)-2,4-decadienal and other unique aroma substances, indicating that Bacillus coagulans L-H7 has the potential for use as a functional starter culture for the production of fermented sausages.

关 键 词：凝结芽孢杆菌 发酵香肠 筛选 

分 类 号：TS201.3[轻工技术与工程—食品科学]