建昌板鸭发酵微生物区系研究

Study on the Microflora during the Fermentation of Jianchang Dry-cured Duck

试验对建昌板鸭传统发酵制作工艺过程中微生物的种类和数量变化进行了初步研究,研究过程为细菌、酵母菌、葡萄球菌、乳酸菌等几种典型微生物的分离计数和提纯培养鉴定。试验结果显示:抹盐之后,所有微生物的数量都下降;而后随着发酵的进行,微生物的数量呈增长趋势;到达发酵中期时,由于板鸭内部水分活度和pH的降低,微生物的生长受到限制而使数量降低,此时,由于过低pH和过低水分活度的影响,乳酸菌的数量快速下降直至为0;当各种微生物的数量都分别趋于一个不变值时,板鸭的发酵就完成了。对几种典型微生物进行提纯培养鉴定,鉴定结果为毕赤巴斯德酵母、里胺葡萄球菌、嗜酸乳杆菌。

The test about Jianchang Dry-cured Duck production process of traditional fermentation of microorganisms changes the type and number of preliminary study, the research process was that bacteria, yeast, staphylococcus, and other typical lactic acid bacteria count and purification of microorganisms of the culture and identification. The results showed： after wiping salt, the number of micro-organisms are all decreased; then with the fermentation going on, the number of microorganisms increased; the water activity and pH value inside the duck reduced the microbial growth by reducing the number of constraints must in the medium fermentation, at this time, due to the low pH value and the impact of low water activity, lactic acid bacteria decreased rapidly until the number is 0; when the number of various microorganisms were all tended to a non-variable value, duck fermentation is completed. Several typical of microorganisms were purificated and the identified. The results of the microorganisms are Caucasus streptococcus, Lian staphylococcus, Lactobacillus acidophilus.