期刊文献+

来自传统发酵肉中五株菌株的鉴定及应用特性研究初报 预览 被引量:1

On identification and application of five strains from fermentation meat products
在线阅读 下载PDF
收藏 分享 导出
摘要 以MRS培养基和番茄汁琼脂培养基为基础培养基,从自然发酵的咸肉、咸鱼、香肠中分离得到五个菌株,经生理生化试验初步鉴定结果为:3株为微球菌属,1株为葡萄球菌属,1株为乳酸球菌属。将五株菌株接入猪肉中,经腌制发酵处理后,在10℃条件下成熟,跟踪测定pH值、水分含量、亚硝酸盐含量、色度等指标变化。结果表明,各菌株添加组的pH值、水分含量、亚硝酸盐含量等指标优于对照组,腌制20天时,各试验组pH值降低到5.5左右、水分含量35%左右、亚硝酸盐含量显著降低至0~1.3mg/kg。试验组与空白组的L值、a值、b值色差指标无差异。 The MRS culture medium and the tomato juice agar-culture medium were taken as the foundation culture medium, five strains were separated from the bacon, the salty fish and the sausage which are naturally fermented. After physiological and biochemical tests indicated that, 3strains belong to micrococcus, I strains staphylococcus , Istrains lactobacillus. Then inoculate strains into pork, and examine the changes of pH, moisture content, nitrous acid salt content, and chromaticity. It showed that, pH value decrease to about 5.5 ; moisture content about 35 % ; nitrous acid salt content remarkably decreased, ranging in 0-1.3 mg/kg; The difference of the L,a,b value of experimental group and blank group is not obvious.
作者 董娟娟 王志耕 吴凤 DONG Juan-juan,WANG Zhi-geng , WU Feng (Anhui Agrienltural University, Hefei 230036,China)
机构地区 安徽农业大学
出处 《中国调味品》 CAS 北大核心 2008年第4期 47-50,共4页 China Condiment
关键词 发酵肉 菌株 筛选 鉴定 应用 fermented meat strains screening identification application
作者简介 董娟娟(1982-),女,安徽阜阳人,在读硕士研究生,研究方向:畜产品加工。 通讯作者
  • 相关文献

参考文献9

  • 1Manue Roca , Iucze Kalam . Autagonisitic effect of some starter cultures on Enterobacteriaceae [ J ]. Meat Science, 1989(25): 123-131. 被引量:1
  • 2宁喜斌.乳酸菌素的特性及应用[J].上海水产大学学报,2002,11(3):289-294. 被引量:28
  • 3Berdague. Effects of starter cultures on the formation of flavor compounds in dry sausages [J]. Meat Science, 1993,35:229-240. 被引量:1
  • 4蒋云升,潘明,汪志君.火腿中葡萄球菌的分离、筛选及其生物学特性的研究[J].食品研究与开发,2007,28(1):12-15. 被引量:12
  • 5赵斌,何绍江主编..微生物学实验[M].北京:科学出版社,2002:285.
  • 6东秀珠,蔡妙英等编著..常见细菌系统鉴定手册[M].北京:科学出版社,2001:419.
  • 7凌代文主编,凌代文,东秀珠编著..乳酸细菌分类鉴定及实验方法[M].北京:中国轻工业出版社,1999:176.
  • 8McCain, G R, Blumer, T N, et al. Free amino acids in ham muscle during successive aging periods and their relation to flavor[J]. Food Sci, 1968,33 : 142. 被引量:1
  • 9徐静..自然发酵肉制品中干酪乳杆菌的分离、筛选与应用[D].中国农业大学,2004:

二级参考文献13

  • 1李东 孔键 等.天然生物食品防腐剂乳酸链球菌的研究进展[J].食品与发酵工业,1995,4:58-61. 被引量:1
  • 2沈萍.微生物学实验[M].北京:高等教育出版社,2001.223. 被引量:64
  • 3Berdague et al. Berdague J.L, Monteil, P.. Effects of starter cultures on the formation of flavor compounds in dry sausages.[J] Meat Science,1993,35:229-240. 被引量:1
  • 4Stahnke L.H.. Dried Sausages fermented with Staphylococcus xylosus at Different ingredient levels. Part Ⅱ. Volatile components. [J] Meat Science, 1995,41:211-223. 被引量:1
  • 5Toldra ,F. and Etheringion, D.J.. Examination of cathepsin B,D,H and L activities in dry-cured hams.[J] Meat Science 1988,23:1-7. 被引量:1
  • 6Sajber, C, Mitic, P. Influence of some startercultures upon the changes in proteins of "stajer" sausages during fermentation.[J] In Proceedings of the 17th European Meeting of Meat Research Works, Bristol UK 1971:767. 被引量:1
  • 7Lizaso,G.,Chaso,J. Microbiological and biochemical changes during ripening of salchichon, a Spanish dry cured sausage.[J] Food Micro-biology,1999,16:219-228. 被引量:1
  • 8乔红群,徐虹.脂肪酶产生菌的筛选及其酶性质[J].南京化工学院学报,1998,20(1):15-19. 被引量:41
  • 9许杨,孙红斌.细菌素作为生物防腐剂的研究现状[J].微生物学通报,1998,25(2):104-106. 被引量:21
  • 10刘庆玮.乳酸菌产生的抑菌物质[J].食品工业科技,1990(6):33-36. 被引量:7

共引文献38

同被引文献12

引证文献1

二级引证文献8

投稿分析

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部 意见反馈