肉类研究Issue(6)：16-20,5.
发酵肉制品常见乳酸菌的发酵性能研究
Fermentation Property of Common Lactic Acid Bacteria Isolated from Fermented Meat Products
褚福娟 1孔保华 1黄永1
作者信息
- 1. 东北农业大学,食品学院,哈尔滨,150030
- 折叠
摘要
Abstract
Six strains of common lactic acid bacteria(LAB)were selected in order to obtain the most suitable strains for the producing of fermentation meat products.The fermentation properties of lactic acid bacteria were measured.The results showed that the six strains performed stronger resistant capabilities of NaNO2,L. plantarum,L. casei,L. sake and L. permentum can tolerance of 6%NaCl and lack in the abilities of lipolysis and proteolysis.L.sake,L.plantarum and L.casei have strong acid-producing capability and can effectively inhibit the growth of pathogenic bacteria.They are suitable for fermented meat products.L.fermentum had weak acid-producing capability and cannot effectively inhibit the growth of pathogenic bacteria.关键词
发酵性能/乳酸菌/发酵肉制品Key words
fermentation properties/lactic acid bacteria/fermentation meat products分类
轻工纺织引用本文复制引用
褚福娟,孔保华,黄永..发酵肉制品常见乳酸菌的发酵性能研究[J].肉类研究,2009,(6):16-20,5.
