摘要
分别以米酒乳杆菌、木糖葡萄球菌和德汉逊氏酵母为发酵剂生产发酵风鸭,就微生物对发酵风鸭中脂类物质的影响进行研究。研究结果表明,与对照相比,微生物发酵剂使风鸭脂类物质的含量与组成发生了显著的变化,游离脂肪酸的含量也显著增加。米酒乳杆菌与德汉逊氏酵母分解脂类物质生成游离脂肪酸的能力较强,而木糖葡萄球菌有较强的分解游离脂肪酸的能力。微生物发酵剂对发酵风鸭中脂类物质的影响是显著的。
The effects of the microorganism starter culture on lipid of dry-cured fermented duck processed in Lactobacillus sake（L）, Staphylococcus xylosus（S） and Dabaryomyces Hansenulaand （Y） respectively were studied. The results indicated that compared with CK, contents and composing of lipid were changed significantly. Contents of FFA increased significantly. Lactobacillus sake and Dabaryomyces Hansenulaand played important roles in lipolysis in dry-cured fermented duck and Staphylococcus xylosus played an important role in decompounding FFA. In conclusion, the effects of the microorganism starter culture on lipid of dry-cured fermented duck are significant.
出处
《食品科技》
CAS
北大核心
2008年第12期136-140,共5页
Food Science and Technology
基金
江苏省"十一五"农业科技攻关项目(BE2006324)
江苏省南通市农业科技创新项目(AL2007029)
