乳酸菌发酵腊肉的研究

Study on lactic acid bacteria applied to fermenting cured meat

以植物乳杆菌和啤酒片球菌混合发酵腊肉为对象,在单因素试验的基础上,采用正交试验法,研究菌种配比、接种量、发酵温度和发酵时间4因素对腊肉品质的影响。最终确定腊肉发酵的最适条件为:菌种配比1∶1,接种量3.5%,发酵温度30℃,发酵时间20 h。

Mixed strains with Lactobacillus plantarum and Pediococcus eerevisiae were used as fermenting cured meat. On the basis of single factor, the effects of four parameters on the quality of product were investigated with orthogonal experimental design, including strains ratio, inoculating scale, fermentation temperature and time. The optimum fermenting conditions were as follows： strains ratio 1 ： 1, inoculating amount 3.5%, fermenting temperature 30 ℃ and fermenting time 20 h.