不同食品级氮源对发酵肉用乳酸菌生长的影响  

Effects of different food-grade nitrogen sources on the growth of lactic acid bacteria for fermented meat

作　　者：郭瑞[1] 李亚楠 李怡阳 石晶红[1] GUN Rui;LI Yanan;LI Yiyang;SHI Jinghong

机构地区：[1]河套学院,内蒙古巴彦淖尔015000

出　　处：《肉类工业》2022年第7期22-27,共6页Meat Industry

基　　金：内蒙古自治区高等学校科学研究项目(NJZY20224);河套学院科学技术研究项目(HYZY201943)。

摘　　要：为了探索不同食品级氮源对发酵肉用乳酸菌生长的影响,试验将MRS培养基中的氮源替换为廉价的食品原料黄豆芽、黑豆、平菇、葵花粕、白酒酒糟等,并通过实验对比单一食品级氮源、两种食品级氮源混合和三种食品级氮源混合对发酵肉用乳酸菌生长的影响。分别称取豆芽、鱼内脏和白酒酒糟50g,分别加入1000mL蒸馏水于料理机中打碎,熬煮1h后过滤,取豆芽和白酒酒糟滤液各35mL替代MRS液体培养基中的氮源,用鱼内脏滤液代替蒸馏水定容至100mL,调节pH值为6.2~6.5,结果表明以此培养基培养的发酵肉用乳酸菌其生长性能明显优于MRS培养基。说明以食品级氮源替代MRS培养基中的氮源培养发酵肉用乳酸菌是切实可行的。The effects of different food-grade nitrogen sources on the growth oflactic acid bacteriafor fermented meat were explored,the nitrogen sources in MRS medium were replaced by cheap food raw materials such as soybean sprouts,black beans,Pleurotus ostreatus,sunflower meal and liquorlees.The effects of single food-grade nitrogen source,two food-grade nitrogen sources and three food-grade nitrogen sources on the growth of lactic acid bacteria for fermented meat were compared through experiments.The soybean sprouts,fish viscera and liquorlees were weighed 50g,and 1000mL of distilled water was added into the cooking machine to break them.After boiling for 1h,the filtrate was filtered.The filtrateof soybean sproutsand liquorleeswas 35mL each to replace the nitrogen source in MRS liquid medium.The fish viscera filtrate was used to replace distilled water to 100mL,and the pH value was adjusted to 6.2~6.5.The results showed that the growth performance of lactic acid bacteria for fermented meat cultured on this medium was significantly better than that of MRS medium.This indicated that it was feasible to replace the nitrogen source in MRS medium with food grade nitrogen source to cultivate lactic acid bacteria for fermented meat.

关 键 词：氮源 发酵肉用乳酸菌 培养基 酸度 生长性能 

分 类 号：TS201.3[轻工技术与工程—食品科学]