]*>","")" /> Screening of Lactic Acid Bacteria as Starters of Femented Mutton Products and Its Fermentation Properties
Xinjiang Agricultural Sciences

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Screening of Lactic Acid Bacteria as Starters of Femented Mutton Products and Its Fermentation Properties

FU Li;GE Yu-ying;LI Huan-rong;ZHU Zheng-lan;SANG Kun   

  • Received:2009-03-25 Revised:2009-03-25 Online:2009-03-25 Published:2009-03-25

发酵羊肉乳酸菌发酵剂的筛选及发酵性能研究

傅力;葛钰瑛;李焕荣;朱正兰;桑昆   

  1. 新疆农业大学食品科学学院,乌鲁木齐,830052





摘要： 通过对嗜酸乳杆菌(Lactobacillu acidophilus,简称La),植物乳杆菌(Lactobacillu plantarum,简称Lp),干酪乳杆菌(Lactobacillus casei,简称Lc)进行生化试验,并对其耐食盐、耐亚硝酸盐、产酸能力、生长曲线、抑菌能力及拮抗性能进行试验,从而筛选出适宜于发酵羊肉的优良乳酸菌.结果表明:Lp,La对食盐、亚硝酸盐具有较好的耐受性, 能在6;的NaCl溶液和80～150 mg/kg NaNO2溶液中较好的生长;Lp,La,Lc对蛋白质、脂肪无分解作用,均能抑制大肠杆菌,金黄色葡萄球菌;三株乳酸菌的生长曲线相似,生长2 h可接入羊肉中进行发酵,生长10 h可进入后熟阶段;三株乳酸菌的产酸特性相同,pH值都能在24 h内下降到5.0以下.由于Lp,La拮抗作用弱,所以Lp,La既可单独作为肉制品发酵剂,又可作为混合发酵剂.由于Lc耐盐性和耐亚硝酸盐性差,所以不适于作为发酵肉制品发酵剂.