几种羊肉发酵菌的发酵特性研究  

Study on Fermentation Characteristics of Several Mutton Zymocyte

作　　者：彭蕊 朱冰清[1] 李志涛[1] 孙金旭[1] 赵娟娟[1] PENG Rui;ZHU Bingqing;LI Zhitao;SUN Jinxu;ZHAO Juanjuan(Life Sciences Department,Hengshui Academy,Hengshui Hebei 053000,China)

机构地区：[1]衡水学院生命科学系,河北衡水053000

出　　处：《农业科技与装备》2021年第1期56-58,共3页Agricultural Science & Technology and Equipment

基　　金：衡水市科技计划项目(2019014036Z)。

摘　　要：为了筛选出适合羊肉发酵的性能优良的菌种,以市售发酵肠中分离提取的优势菌种和实验室保存的其他微生物为发酵剂,检测其发酵特性及对羊肉浸出液的产酸特性,通过比较确定羊肉香肠的最佳发酵剂。结果表明:发酵肠中提取菌种为戊糖片球菌;戊糖片球菌和植物乳杆菌具有更好的发酵特性;戊糖片球菌、植物乳杆菌可作为优良的羊肉发酵剂。In order to screen out the superior strains suitable for mutton fermentation,the dominant strains isolated and extracted from the fermented intestine of the market and other microorganisms preserved in the laboratory were used as leavening agents to test their fermentation characteristics and acid production characteristics of mutton extract,and the best leavening agents for mutton sausage were determined by comparison.The results showed that the strain extracted from the fermentation intestine was pentose tablet coccus;Pentosaccharides and Lactobacillus plantarum had better fermentation characteristics;Pentosaccharides and Lactobacillus plantarum can be used as good leavening agents for mutton.

关 键 词：发酵菌 羊肉 发酵特性 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]