乳酸菌接种发酵对耿马酸肉品质的影响

Effects of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Gengma Sour Meat

为提高耿马酸肉的品质和安全性,将植物乳植杆菌(Lactiplantibacillus plantarum)GMSR-4、戊糖乳杆菌(Lactiplantibacillus pentosus)GMSR-20和植物乳植杆菌GMSR-35按体积比1∶2∶2、接种量3%接种到耿马酸肉中,同时设置对照(control check,CK)组,在25℃发酵6 d,测定2组样品理化指标、微生物数量和感官品质的变化。结果表明,接种发酵(inoculated fermentation,IF)组的亚硝酸盐残留量、水分含量、pH值、生物胺总量、腐胺、尸胺、亚精胺、酪胺、苯乙胺和色胺含量显著低于CK组(P<0.05),菌落总数和乳酸菌数显著高于CK组(P<0.05),大肠菌群数显著低于CK组(P<0.05),IF组的各个感官指标评分均高于CK组。综上,人工接种发酵可提高耿马酸肉的食用品质和安全性。

To improve the quality and safety of Gengma sour meat,Lactiplantibacillus plantarum GMSR-4,Lactiplantibacillus pentosus GMSR-20 and L.plantarum GMSR-35 with a ratio of 1:2:2(V/V)were inoculated at an inoculum size of 3%.Uninoculated samples were used as a control.After 6 days of fermentation at 25℃,changes in physicochemical indexes,microbial load and sensory quality were measured between the inoculated fermentation(IF)and control groups.The results indicated that the levels of residual nitrite,moisture,pH,total biogenic amines,putrescine,cadaverine,spermidine,tyramine,phenethylamine and tryptamine were significantly lower and the counts of total bacteria and lactic acid bacteria were significantly higher in the IF group than in the control group(P<0.05).Moreover,the number of coliforms was significantly lower(P<0.05)and sensory scores for various attributes were higher in the IF group than in the control group.In conclusion,inoculated fermentation can improve the eating quality and safety of Gengma sour meat.