两种乳酸菌协同发酵冷鲜调理牛肉的工艺优化

Optimization on symbiotic fermentation of lactic acid bacteria and Lactobacillus plantarum for chilled prepared beef

为了优化冷鲜调理牛肉发酵工艺,选用乳酸乳球菌乳亚种、植物乳杆菌协同发酵冷鲜调理牛肉。采用单因素试验和L9（3^4）正交试验设计,以pH、剪切力、感官评价、TVB-N、TBA为指标,优化2种益生菌协同发酵冷鲜调理牛肉的工艺条件。结果表明：乳酸乳球菌乳亚种和植物乳杆菌分别发酵调理牛肉的最佳工艺均为接种量4%,发酵时间18 h,发酵温度36℃;2株菌有协同增效作用;2种乳酸菌发酵工艺条件为菌种接种量3%,菌种配比1：1,发酵温度36℃,发酵时间12 h。

In order to optimize the process of fermenting chilled prepared beef, prepared beef was fermented with Lactococcus Lactis subsp Lactis and Lactobacillus plantarum, respectively. A series of single-factor experiments and a L9（3^4） orthogonal test were designed to optimize the fermentation conditions of the above two probiotics. During the fermentation process, p H, shear force, sensory evaluation, TVB-N and TBA were measured. Results indicated that optimum fermentation respectively were： inoculum 4%, fermentation time 18 h, fermentation temperature 36 ℃. Two strains of bacteria have synergies effect. Optimum fermentation conditions of compound lactic bacteria were： fermentation temperature 36 ℃, fermentation time 12 h, inoculum 3%, ratio of strains 1：1 and sugar 3%.