侗族传统发酵肉的微生物特性

CHARACTERIZATION OF MICROBIAL FLORA ASSOCIATED WITH NANX WUDL-A TRADITIONAL TONG NATION ALITY FERMENTED MEAT

目的 :对侗族传统发酵肉的微生物生态系的构成进行分析。方法 :稀释平板法。结果 :乳酸细菌在发酵 30 d达到最大值 ,4个处理的 log CFU / g值均在 8.2以上 ;2 80个 MRS平板分离物中 ,米酒乳杆菌占 37.91% ,片球菌占 2 0 .71%。 MSA平板培养物在发酵全过程中 ,均呈上升趋势 ;6 0 d后 ,4个处理的log CFU/ g值平均为 5 .5 ,增加了 2 .0 ;腐生葡萄球菌、肉葡萄球菌和木糖葡萄球菌是其优势菌群。酵母菌的数量在发酵过程中未见明显增加 ,发酵完毕 ,菌数的 log CFU / g值在 5 .7左右 ,鉴定结果表明主要是德巴利酵母和球拟酵母。革兰阴性的肠细菌群发酵 5 0 d后 ,其 log CFU/ g值在 2 .0以下。结论 :对发酵肉品微生态系的不断了解和肉品发酵技术不断完善 ,将为人们提供新颖、营养、安全的食品。

The microbial flora associated with the natural fermentation of four groups of traditional Tong nation fermented meat was enumerated and characterized in the this paper The log 10 CFU/g maximum of lactic acid bacteria from all four groups was over 8 2 at 30 days later All 280 stains isolated from MRS were identified Most of them are L sake(37 91%)and Pediococci(20 71%) During whole fermentation log 10 CFU/g values of Micococci and/or Staphylococci tended to increase up to 5 5,which is the average of all groups after 60 days,net-growth at 2 0 S saprophxticus,S xylosus and S carnosus are dominance strain Yeasts have no significant growing,its population mainly comprised Debaryomyes and Torulopsis strains Gram-negative Enterobactria of all samples slowly decreased below 10 2 CFU/g after 50 The microbial interaction as relfectedby the distribution and succession of different genera/subgenera in each batch and their possible effect on physicochemical and sensory characteristics of the fermented meat were discussed