优良乳酸菌的筛选及其对干腌肉块品质的影响  

Screening of Superior Lactic Acid Bacteria and Their Effect on The Quality of Dry Cured Meat Blocks

作　　者：曹婧琦 赵婧含 朴春香[1] 王娟[1] 李亭玉 牟柏德[1] CAO Jingqi;ZHAO Jinghan;PIAO Chunxiang;WANG Juan;LI Tingyu;MU Baide(Ministry of Agriculture and Rural Affairs,Key Laboratory of Yanbian Special High-Quality Beef Fine-Processing Innovation,College of Agriculture,Yanbian University,Yanji 133002,China)

机构地区：[1]延边大学农学院,延边大学农业农村部延边特色高品质牛肉精深加工创新重点实验室,吉林延吉133002

出　　处：《食品科技》2023年第11期129-136,共8页Food Science and Technology

基　　金：国家地区自然科学基金项目(32160574);延边大学科技发展计划项目(602023069)。

摘　　要：为筛选出适合低盐肉制品发酵的优良乳酸菌,文章以低盐火腿为原料,筛选生长能力和产酸能力良好的乳酸菌,并将其接种到低盐干腌肉块中,探究乳酸菌对干腌肉块品质的影响。试验结果表明:从低盐干腌火腿中筛选出2株适合发酵肉制品加工的乳酸菌,初步推测R1为短乳杆菌,R2为绿色乳杆菌;根据性能测定,R1更适合发酵肉制品的生长环境。接种此菌种的干腌肉块发酵周期短、风味物质丰富、肉块质量安全可靠。该研究结果可为开发健康、安全的低盐肉品发酵剂提供理论依据。In order to screen for suitable superior lactic acid bacteria for fermentation of low-salt meat products,lactic acid bacteria with good growth and acid production capacity were screened used lowsalt ham as the raw material and inoculated into low-salt dry cured meat blocks to investigate the effect of lactic acid bacteria on the quality of dry cured meat blocks.Two strains of lactic acid bacteria were finally screened from the low-salt dry cured ham,with R1 presumed to be Lactobacillus short and R2 Lactobacillus green;Based on performance measurements,R1 is more suitable for the growth environment of fermented meat products.The fermentation period of dry cured meat blocks inoculated with this strain is short,the flavour matter was rich and the quality of meat blocks is safe and reliable.The lactic acid bacteria sieved in this experiments can be developed into a healthy and safe meat ferment suitable for the production of low-salt fermented meat products.

关 键 词：乳酸菌 低盐火腿 风味物质 菌株筛选 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]