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ID:27299524
大小:4.95 MB
页数:146页
时间:2018-12-02
《植物乳杆菌在牛肉发酵香肠中的应用》由会员上传分享,免费在线阅读,更多相关内容在学术论文-天天文库。
1、·摘要对3株植物乳杆菌(Lactobacillusplantarum)29、59和ZB进行了耐食盐、耐亚硝酸盐试验、乳酸菌间拮抗试验、抑菌试验等生理特性试验和在牛肉发酵香肠中的应用结果表明:3株菌均可以在6%的食盐浓度下生长,在150mg/kg的亚硝酸盐浓度下生长良好,其代谢产物均对金黄色葡萄球菌(Staphylococcusaureus)、大肠杆菌(Escherichiacoli)、沙门氏菌(Salmonella)有抑制作用。菌株ZB与菌株59之间无拮抗作用。对3株菌进行发酵剂的初筛选和复筛选,筛选出菌株ZB与菌株59以相同比例混合作为牛肉发酵香肠发酵剂。添加发酵剂组在改
2、善发酵香肠嫩度如咀嚼力、硬度、胶粘性方面与添加木瓜蛋白酶组差异不显著(P>0.05),其更有利于提高发酵香肠的粘着力和弹性;在发酵香肠干燥(7d)完成时,添加发酵剂组的非蛋白氮值(NPN)和蛋白水解指数(PI)极显著(P<0.01)高于添加木瓜蛋白酶组。在整个发酵过程,添加发酵剂组的乳酸菌数显著(p<0.05)高于空白对照组,pH值极显著(p<0.01)低于空白对照组,在发酵结束时pH值达到4.77;在后熟完成时添加发酵剂组的亚硝酸盐残留量与挥发性盐基总氮值(TVB-N)均极显著(P<0.01)低于空白对照组,且添加发酵剂组的大肠菌群最近似数符合国标。关键词:植物乳杆菌;牛
3、肉;发酵香肠····TheApplicationofLactobacillusplantaruminFermentedBeefSausagesAbstractThecharacteristicsofsalttolerance,nitritetolerance,theantagonismbetweenlacticacidbacteriaandtheinhibitorytestfor3strainsLactobacillusplantarum29,59,ZBandtheapplicationinfermentedbeefsausageswerestudied.Thegoodfe
4、rmentationcharacteristicswerefoundsuchastheabilitytogrowadequatelyintheconditionof6%NaCland150mg/kgnitrite.ThegrowthofStaphylococcusaureus,EscherichiacoliandSalmonellawereinhibited,andtherewasnoinhibitionbetweenLactobacillusplantarumZBandLactobacillusplantarum59.Fromthefirstandsecondselect
5、ion,thebeststartercultureforthefermentedbeefsausageswasLactobacillusplantarumZBandLactobacillusplantarum59whichweremixedatthesameratio.Chewiness,HardnessandGumminessoffermentedbeefsausageswithstarterculturewerethesame(P>0.05)asthegroupaddedpapain,CohesivenessandSpringnessoffermentedbeefsau
6、sagewerepromotedbythegroupofstarterculture.afterfrying,thenonproteinnitrogen(NPN)andproteolysisindexes(PI)ofgroupofstarterculturewerehigher(P<0.01)thanthegroupofaddedpapain.Intheprocessingoffermentedsausages,thelacticacidbacteriaofaddedstarterculturewashigher(P<0.05)thancontrol,thepHvaluew
7、aslower(P<0.05)thancontrol,attheendoffermentationitreached4.77.Afterripening,theresiduesofnitriteandTVB-Nofaddedstarterculturewerelower(P<0.01)thancontrol,andMostprobablenumber(MPN)wasbelowGB.Keywords:Lactobacillusplantarum;Beef;FermentedsausagesDirectedby:Pro
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