摘要
本研究对以干酪乳杆菌(Lactobacillus casei)和戊糖片球菌(Pediococcus pentosaceus)为发酵剂的发酵香肠在成熟过程中微生物和理化生化指标变化进行测定,通过与自然发酵和添加抑菌剂的香肠进行比较,确定两种乳酸菌均对发酵香肠成熟中活菌总数、乳酸菌总数有显著的增加作用,均能有效抑制发酵香肠中有害菌的生长,迅速降低香肠的pH、AW值,显著降低香肠中的亚硝酸盐残留量,更好的保障发酵香肠的安全性;干酪乳杆菌在抑制有害菌、降低香肠的pH值、AW值等方面的作用明显强于戊糖片球菌,更适合发酵香肠安全性的要求;发酵香肠的内源酶对其蛋白质和脂肪的变化起决定性作用。
The microbiological and chemical compositions were studied during dry fermentation and ripening of sausage which fermented by Lactobacillus casei and Pediococcus pentosaceus, and the natural fermented sausages and the ones added with bacteriostatic agent were compared. The results showed that Lactobacillus casei and Pediococcuspentosaceus can marked increase the total number of living bacteria, effectively restraint maleficent bacteria, rapidly decrease the pH and Aw value, significantly reduce the nitrite renmant allowance, and give the fermented sausages better security guarantee; In the function of inhibiting maleficent bacteria and decreasing the pH and Aw value, Lactobacillus casei is stronger than Pediococcuspentosaceus, and is more suitable for the requirement of the fermented sausage security,
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第11期387-390,共4页
Food Science
基金
吉林省科学技术厅资助项目(20050202-2)
关键词
干酪乳杆菌
戊糖片球菌
发酵香肠
微生物变化
理化生化变化
Lactobacillus casei
Pediococcuspentosaceus
fermented sausage
microbial change
physieo-chemicaland biochemical change
