食品科学2017，Vol.38Issue(16)：57-63,7.DOI:10.7506/spkx1002-6630-201716009
腌腊肉制品中乳酸菌的筛选鉴定及其在腊肠中的应用
Screening and Identification of Lactic Acid Bacteria from Cured Meat Product and Its Application in Sausage
摘要
Abstract
In order to screen lactic acid bacterial strains (LAB) with good performance for the fermentation of traditional cured meat products,nine strains of LAB were isolated and purified from home-made cured meat products.Out of these nine isolates,strain 10M-7 was selected for its good fermentation properties and it was prepared into a starter culture by freezedrying method.Effects of the starter culture on sensory quality and microbial growth in fermented sausage were examined using naturally fermented sausage without any starter cultures as a control.The results showed that strain 10M-7 had good acid production performance and antibacterial properties,and it was identified as Lactobacillus plantarum according to its morphological,physiological and biochemical characteristics and 16S rRNA sequence alignment.The pH value of LABfermented sausage decreased apparently during the early fermentation period,which was always lower than that of the control.LAB in artificially fermented sausage grew rapidly and the numbers of Staphylococcus and Escherichia coli were significantly lower than those in the control group.Addition of the starter culture at 104 CFU/g raw meat could retain and improve the flavor of sausages so that the group exhibited better overall sensory acceptance.关键词
发酵剂/腌腊肉制品/乳酸菌/鉴定/应用Key words
starter culture/traditional cured meat products/lactic acid bacteria/identification/application分类
轻工纺织引用本文复制引用
潘晓倩,成晓瑜,张顺亮,赵冰,乔晓玲,陈文华,李家鹏,曲超,王守伟..腌腊肉制品中乳酸菌的筛选鉴定及其在腊肠中的应用[J].食品科学,2017,38(16):57-63,7.基金项目
公益性行业(农业)科研专项(201303082) （农业）
