【摘要】 根据肉制品发酵剂的基本要求,对植物乳杆菌(Lp)、干酪乳杆菌(Lc)、瑞士乳杆菌(Lh)、嗜热链球菌(St)、乳酸乳球菌(Pl)、嗜酸乳杆菌(La)和德氏乳杆菌(Ld))进行了优选试验。结果表明:当NaCl的浓度达到6%时,植物乳杆菌、干酪乳杆菌、嗜酸乳杆菌和德氏乳杆菌还能正常生长,当耐亚硝酸盐浓度达到150mg/kg时,植物乳杆菌、干酪乳杆菌和嗜酸乳杆菌还能正常生长。但干酪乳杆菌的产酸性能要优于植物乳杆菌和嗜酸乳杆菌,所有供试的乳酸菌都没产气、产氨、产H2S的性质,也没有分解蛋白质和脂肪的性质。更多还原

【Abstract】 According to the basic requirements of meat fermentation,experimental optimization had been done about lactobacillus plantarum (Lp),lactobacillus casei (Lc),lactobacillus helveticus (Lh),streptococcus thermophilus (St),pediococcus lactis (Pl),lactobacillu acidophilus (La),lactobacillus dehrueckii(Ld). The result shows that Lp,Lc,La,Ld can live under the 6% of NaCl,Lp,Lc,La can live under the 150mg/kg of NaNO2,Lc is better than Lp and La in acid-producing ability. All cultures can not decompose protein or fat and they can not produce H2S,NH3 or gas.更多还原