发酵牦牛肉中的菌株分离鉴定及其应用研究

Study on Isolation,Identification and Application of Strains in Fermented Yak Meat

发酵牦牛肉是我国西藏地区的特色食品,富含多种营养物质,具有独特风味,深受消费者喜爱。然而,发酵牦牛肉目前的加工工艺较落后,大多仍然采用普通晾晒方式进行加工,生产周期长、效率低,且发酵牦牛肉的食品安全也得不到保障。该研究基于此,对发酵牦牛肉中的乳酸菌进行分离和鉴定,发现适用于发酵牦牛肉的乳酸菌菌株有4株,菌株7和菌株8为乳酸球菌(Lactococcus garvieae),菌株10和菌株12为清酒乳酸杆菌(Lactobacillus sakei)。将乳酸菌菌株与从北京微生物研究所种质资源库购买的低温酵母菌德巴利氏酵母菌(Debaryomyces hansenii)进行混合发酵牦牛肉,采用单因素试验和正交试验对发酵牦牛肉加工工艺进行研究和优化,结果表明,发酵牦牛肉的最佳加工工艺为接种量1.5%、清酒乳杆菌与德巴利氏酵母菌比例1∶3、发酵温度33℃和发酵时间24 h。

Fermented yak meat is a special food in Tibet,China.It is rich in a variety of nutrients and has a unique flavor,so it is deeply loved by consumers.However,the current processing technology of fermented yak meat is relatively backward,most of it is still processed using ordinary air drying methods.The production period is long,the efficiency is low,and the food safety of fermented yak meat can't be guaranteed.Based on this,in this study,lactic acid bacteria in fermented yak meat are isolated and identified.It is found that there are four strains of lactic acid bacteria suitable for fermenting yak meat.Strains 7 and 8 are Lactococcus garvieae,and strains 10 and 12 are Lactobacillus sakei.The lactic acid bacteria strains and the low-temperature yeast Debaryomyces hansenii purchased from Beijing Institute of Microbiology are mixed to ferment yak meat.Single factor test and orthogonal test are used to study and optimize the yak meat processing technology.The results show that the optimal processing technology of fermented yak meat is inoculation amount of 1.5%,strain ratio of Lactobacillus sakei to Debaryomyces hansenii of 1∶3,fermentation temperature of 33℃and fermentation time of 24 h.