2株芽孢杆菌发酵产物的羊肉防腐保鲜作用  

Preservative and Fresh-keeping Effects of Fermented Products by Two strains of Bacillus subtilis on Mutton

作　　者：沈艺凡 陈志轩 徐思雨 向刘为 成意如 孙会刚[1] SHEN Yifan;CHEN Zhixuan;XU Siyu;XIANG Liuwei;CHENG Yiru;SUN Huigang(College of Food and Biological Engineering,Xuzhou University of Technology,Xuzhou 221018,China)

机构地区：[1]徐州工程学院食品与生物工程学院,江苏徐州221018

出　　处：《食品科技》2024年第4期150-155,共6页Food Science and Technology

基　　金：江苏省高校自然科学基金重大项目(19KJA480002);徐州市科技计划项目(KC20186);徐州市重点研发计划项目(KC20045)。

摘　　要：为获得新型绿色安全的羊肉生物防腐剂,采用牛津杯法从实验室保存的芽孢杆菌中筛选出2株对4株羊肉腐败菌都有良好抑制作用的芽孢杆菌。通过菌落特征观察和16S rDNA序列分析并构建系统发育树,初步鉴定2株菌均为枯草芽孢杆菌,分别命名为RG-3和SH-7。分别采用LB和Landy培养基对2株菌进行发酵,确定SH-7菌株采用Landy培养基获得的活性物质抑菌活性较好,RG-3菌株采用LB培养基发酵抑菌活性较好。为进一步验证其防腐保鲜效果,用枯草芽孢杆菌发酵提取物处理羊肉后,采用微生物菌落计数、感官评定、pH值检测、球蛋白沉淀实验4种方法检测其防腐保鲜效果,结果显示,用2株菌发酵提取物处理过的羊肉和对照相比,处理后的羊肉腐败菌落数明显较少,感官评分较高,pH值变化缓和,球蛋白试验中沉淀较少。研究表明2株枯草芽孢杆菌发酵提取物对羊肉的防腐保鲜具有较好效果,该结果为开发新型的生物防腐剂并应用于羊肉的防腐保鲜提供了新的资源。In order to explore the different thawing methods(static water thawing,water thawing,air thawing,4℃refrigerator thawing,ultrasonic thawing,microwave thawing)on the influence of frozen Tibetan mutton quality,the pH,total bacterial count,color difference,thawing loss,cooking loss,centrifugal loss,peroxide value,sulfur barbituric acid value,solubility,surface hydrophobicity,turbidity,carbonyl,sulfhydryl change were determined and analyzed after thawing.The results revealed that 4℃refrigerator thawing can maintain better water retention,make the lowest degree of protein degeneration,and maintain the color of Tibetan mutton.Microwave thawing exhibieed the best inhibitory effect on microorganisms,but microwave thawing makes fat oxidation the most serious.Therefore,4℃refrigerator thawing is the best of the 6 thawing methods,which can effectively maintain the quality of Tibetan mutton.

关 键 词：枯草芽孢杆菌 低温羊肉 抑菌活性 防腐保鲜 

分 类 号：TS202.3[轻工技术与工程—食品科学]