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肉品发酵剂葡萄球菌和微球菌的筛选 预览 被引量:18

Selection of Staphylococci and Micrococci as Meat Starter Cultures
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摘要 应用一种快速半定量平板方法初步筛选可作为肉品发酵剂的葡萄球菌和微球菌.从中式传统肉制品中分离、纯化了100多株葡萄球菌和微球菌,将菌株点种在加有KNO3的琼脂平板,据菌落周围显示的红圈大小挑选出硝酸盐还原酶活性较高的菌株,同时具有一定蛋白酶和脂肪酶活性的菌株进行发酵适应性试验.筛选出1株过氧化氢酶阳性球菌,经初步鉴定为肉糖葡萄球菌S15.通过在模拟肉汤培养基中和乳酸菌混合培养确定了一种复配方案P20+S15.将混合发酵剂用于发酵香肠的制作,测定微生物和理化指标,并用仪器测定标准化部分感官指标. A fast semi-quantitative plate assay has been applied to select staphylococci and micrococci with possible value as meat sarter cultures. One hundreds of strains have been isolated and purificated from Chinese traditional meat products. All strains have stabbed with match-stick into KNO 3-containing agar plates. Colonies showing very high nitrate reduction properties that suggested by the size of surrounding red halos were selected. The proteolytic and lipolytic activities of the selected colonies were tested. According to fermentation adaptation,one catalase- positive cocci was selected and identified as Staphylococcus carnosus S15. Meat mixed starter culture P20+S15 without counteraction were selected on simulative broth medium. Changes of Physico-Chemical and Microbial properties were measured and analyzed. Changes of color and texture were measured with instrumental measurement.
作者 王永霞 牛天贵 郝华昆 Wang Yongxia 1,2 Niu Tiangui 2 Hao Huakun 2 1(Department of Food Science and Technology,Hebei Engineering College,Handan,057150) 2(College of Food Science and Engineering,China Agriculture University,Beijing,100083)
出处 《食品与发酵工业》 CAS CSCD 北大核心 2004年第9期 5-10,共6页 Food and Fermentation Industries
基金 国家科技攻关项目
关键词 肉品发酵剂 微球菌 混合发酵剂 发酵香肠 传统肉制品 乳酸菌 感官指标 葡萄球菌 筛选 阳性 staphylococci and micrococci, meat sarter cultures, selection,fast semiquantitative plate
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