建昌板鸭微生物发酵动力学研究

Studies on Fermentation Dynamics of Microorganisms in Jianchang Cured-dry Duck

[目的]研究建昌板鸭传统制作工艺过程中主要发酵微生物的生长变化规律。[方法]以建昌板鸭为原料,每48 h对其主要发酵微生物(细菌、酵母菌、乳酸菌和葡萄球菌)的菌体浓度进行了测定,应用7次高阶多项式方程建立了板鸭发酵过程中各微生物生长的动力学模型,并对各动力学模型函数进行了验证试验。[结果]建昌板鸭发酵微生物细菌、酵母菌、乳酸菌和葡萄球菌生长的动力学模型与试验实测数据能够较好地拟合。[结论]为建昌板鸭加工行业的规模化生产提供了参考。

[Objective] The aim was to study the growth change rule of main fermentation microorganisms in the traditional producing process of Jianchang cured-dry duck.[Method] The concentrations of main fermentation microorganisms like bacteria,yeast,lactic acid bacteria and staphylococcus in the traditional producing process of Jianchang cured-dry duck were determined every 48 hours.Dynamical models of microbial growth were established by 7-second order polynomial equation,and the dynamic model function was made verifying test.[Result] Dynamical models of microbial growth for bacteria,yeast,lactic acid bacteria and staphylococcus in the traditional producing process of Jianchang cured-dry duck could be fitted with measured data well.[Conclusion] This research provides reference for the large-scale production of processing industry of Jianchang cured-dry duck.