不同发酵剂制得的发酵牛肉调味基料的抑菌性研究

Effect of Different Starters on Bacteriostasis of Fermented Beef Flavorings

为了解不同发酵剂和发酵时间制得的发酵牛肉调味基料(Fermented Beef Flavorings,FBF)的抑菌性差异,试验分别以WBL-45(木糖葡萄球菌+肉葡萄球菌+清酒乳杆菌)、VHI-41(木糖葡萄球菌+戊糖片球菌+植物乳杆菌)和清酒乳杆菌(Lactobacillus sake,LS)为发酵剂制备FBF,试验分为3组:①CK组,牛骨肉末高压浸提-酶解-美拉德反应;②发酵12 h组,在酶解和美拉德反应之间添加发酵环节,接种3种发酵剂分别发酵12 h;③发酵16 h组,在第二种处理的基础上,将发酵时间延长至16 h。分别以金黄色葡萄球菌(Staphylococcus aureus,S.aureus)、鼠伤寒沙门氏菌(Salmonella typhimurium,S.typhimurium)、大肠杆菌(Escherichia coli,E.coli)、乙型副伤寒沙门氏菌(Salmonella paratyphi B,S.paratyphi B)为指示菌,将FBF与指示菌菌液混合后于37℃培养24 h,通过测定OD600nm计算抑菌性。结果表明:CK组对S.aureus、S.typhimurium、E.coli的抑制率分别为25%、4%、60%,对S.paratyphi B无抑制作用。发酵处理组抑菌性高于CK组。发酵12 h,三种发酵剂处理组对指示菌的抑制率约为37%~83%,当发酵时间延长到16 h,抑制率可增加到44%~86%。随着发酵时间的延长,不同组FBF抑菌性增强。其中,VHI-41组的抑菌性最佳。

In order to understand the bacteriostasis difference of FBF prepared by different starters and different fermentation time,FBF was prepared with WBL-45(Staphylococcus xylose+Staphylococcus carnosus+Lactobacillus sake),VHI-41(Staphylococcus xylose+Tabacillus pentosae+Lactobacillus plantarum)and LS(Lactobacillus sake)as the starter culture.Three treatments were designed:①CK group,high pressure soaking of bovine bone and meat fragments,enzymolysis extraction and maillard reaction;②12 h of fermentation,the fermentation of extract was added between the enzymolysis and Maillard reaction,and three kinds of starter cluture were inoculated respectively and fermented for 12 h;③16 h of fermentation,the fermentation time was extended to 16 h;With Staphylococcus aureus(S.aureus),Salmonella typhimurium(S.typhimurium),Escherichia coli(E.coli),Salmonella paratyphi B(S.paratyphi B)as the indicator bacteria respectively.FBF was mixed with the indicator bacteria solution and cultured at 37℃for 24 hours,and then OD600 nm was determined for calculating the bacteriostasis.The results showed that the inhibition rates of CK group on S.aureus,S.typhimurium and E.coli were 25%,4%and 60%respectively,but there was no inhibition on S.paratyphi B.The bacteriostasis of fermentation treatment was higher than CK group.After 12 h of fermentation,the inhibition rate of the treatment group on the indicator bacteria was about37%~83%,and when the fermentation time was extended to 16 h,the inhibition rate could increase to 44%~86%.With prolongation of fermentation time,the bacteriostasis of FBF in different groups increased.VHI-41 group had the strongest bacteriostasis.