贵州荔波传统酸肉微生物菌群与营养品质评价

Microflora and nutrition of traditional sour meat in Libo

对贵州荔波传统酸肉中微生物的种类进行了分离鉴定,同时观察和分析了发酵前后肌肉组织结构与发酵产物的变化。结果显示,传统发酵酸肉中的优势菌群为芽孢杆菌、乳酸菌、酵母,且均不产生硫化氢、吲哚等有毒有害产物;发酵前后肌肉组织结构与成分发生明显变化,肌纤维不完整,细胞膜消失,纤维间隙明显增大同时肌纤维拉长不能独自收缩;氨基酸态氮增加0.35%,游离脂肪酸增加1.58%,总酸含量增加0.62%。

The microflora of traditional sour meat in Libo, China was analyzed by microbial isolation and identification. The muscular histological structure and fermentation products were also observed and investigated before and after fermentation. The results showed that the dominant microor- ganisms included Bacillus, lactic acid bacteria and yeast, which did not produce harmful products such as hydrogen sulfide and indole. The muscular histological structure and components varied after fermentation. In details, the muscle fiber was fragmented, the cell membrane disappeared, the fiber gap significantly increased, the muscle fiber was elongated and could not auto contract, the amino acid nitrogen content increased by 0.35%, the free fatty acids content increased by 1.58% and the total acid content increased by 0.62%.