发酵型牛肉干发酵期微生物区系及菌群变化与产品安全相关性的研究  

作　　者：张倩[1] 江萍[2] 秦礼康[2] 曾君学[2] 罗在粉[2] 杨鑫[2] 

机构地区：[1]贵州大学生化营养研究所,贵阳550025 [2]贵州大学食品科学系,贵阳550025

出　　处：《食品科学》2003年第6期53-58,共6页Food Science

摘　　要：本试验对发酵型牛肉干自然复合发酵体系中微生物区系进行了分离纯化、形态学观察、生理生化试验,并观察它们在不同发酵期间的菌群变化规律。结果表明:发酵体系中的优势菌群是酵母、芽孢杆菌和乳酸杆菌,所有细菌均不产生硫化氢等有害产物,原料肉中的大肠杆菌随着发酵时间的延长而逐渐消失(发酵后48h),进一步提高了产品的安全性。The microbiological species of the natural ferment system used to assay the fermented beef in morphology andbiochemistry were studied and determined. The changes of bacterial Species during the different time of ferment observedthrough the microscope showed that the advantageous bacteria included Lactobacillus 、bacillus、and yeast. With prolongationof ferment time, the species of Escherichia-coli from the raw beef diminished in amount,even disappeared after 48 hours of ferment.All these factors enhanced security of the fermented dry beef.

关 键 词：发酵型牛肉干 微生物区系 菌群变化 安全性 复合发酵体系 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]