用于发酵肉中菌种的优选

Optimization of bacteria using in fermented meat

根据肉制品发酵剂的基本要求,对植物乳杆菌(Lp)、干酪乳杆菌(Lc)、瑞士乳杆菌(Lh)、嗜热链球菌(St)、乳酸乳球菌(Pl)、嗜酸乳杆菌(La)和德氏乳杆菌(Ld))进行了优选试验。结果表明:当NaCl的浓度达到6%时,植物乳杆菌、干酪乳杆菌、嗜酸乳杆菌和德氏乳杆菌还能正常生长,当耐亚硝酸盐浓度达到150mg/kg时,植物乳杆菌、干酪乳杆菌和嗜酸乳杆菌还能正常生长。但干酪乳杆菌的产酸性能要优于植物乳杆菌和嗜酸乳杆菌,所有供试的乳酸菌都没产气、产氨、产H2S的性质,也没有分解蛋白质和脂肪的性质。

According to the basic requirements of meat fermentation, experimental optimization had been done about lactobacillus plantarum （Lp） , laetobacillus casei （ Lc ） , lactobacillus helveticus （Lh） , streptococcus thermophilus （ St）, pediococcus lactis （ Pl）, lactobacillu aeidophilus （ La）, lactobacillus de- hrueckii（Ld）. The result shows that Lp, Lc, La, Ld can live under the 6% of NaCl, Lp, Lc, La can live under the 150mg/kg of NaNO2, Lc is better than Lp and La in acid -producing ability. All cultures can not decompose protein or fat and they can not produce HES,NH3 or gas.