发酵肉用乳酸菌培养基中碳源的优化  

Optimization of carbon sources in lactic acid bacteria medium for fermented meat

作　　者：郭瑞[1] 李怡阳 李亚楠 石晶红[1] GUO Rui;LI Yiyang;LI Yanan;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10期39-42,共4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碳源对发酵肉用乳酸菌生长的影响,试验将MRS培养基中的碳源替换为廉价的食品级原料苹果皮、菠萝皮、梨皮、红枣、白酒酒糟、醪糟等,并通过实验对比这些碳源对发酵肉用乳酸菌生长的影响。结果表明:将苹果皮加水打碎,煮沸30min后获得糖度值为9.7°Bx的滤液。添加此滤液90%可以替代MRS液体培养基中的全部葡萄糖作为碳源培养发酵肉用乳酸菌,且生长性能优于MRS培养基。The effects of different food-grade carbon sources on the growth of lactic acid bacteria for fermented meat were explored,the carbon sources in MRS medium were replaced by cheap food grade raw materials such as apple peel,pineapple peel,pear peel,red jujube,liquor lees and mash,and the effects of these carbon sources on the growth of lactic acid bacteria for fermented meat were compared through experiments.The results showed that theapple peel was broken with water and boiled for 30 min,andfiltrate with a sugar content of 9.7°Bx was obtained.90%of the filtrate was added,andall glucose in MRS liquid medium as carbon source to cultivate lactic acid bacteria for fermented meat could be replaced,and the growth performance was better than MRS medium.

关 键 词：发酵肉用乳酸菌 培养基 碳源及其替换物 优化 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]