【作者】 符小燕； 郭善广； 蒋爱民； 郑培君； 李咏钊； 何权辉；

【Author】 FU Xiao-yan~(1,2),GUO Shan-guang~1,JIANG Ai-min~(*1),ZHENG Pei-jun~1,Li Yong-zhao~1,HE Quan-hui~1 (1.College of Food Science,South China Agricultural University,Guangzhou,Guangdong 510642 2.Guangdong Wen’s Caren Foodstuffs Co.,Ltd.,Yunfu,Guangdong 527400)

【机构】 华南农业大学食品学院； 广东温氏佳润食品有限公司；

【摘要】 从自然晾晒的广式腊肠中分离筛选乳酸菌,并对所筛选菌株的发酵性能进行研究。结果表明:从广式腊肠中分离出147株乳酸菌,从中筛选获得5株革兰氏阳性乳酸菌,均耐受6%NaCl和150 mg/kg NaNO₂,产酸快,发酵葡萄糖不产气,不产粘液、H₂O₂、H₂S和生物胺,能抑制金黄色葡萄球菌和大肠杆菌,发酵烧杯腊肠风味良好。在模拟肉汤培养基中,所筛选菌株生长和产酸性能良好,生长温度范围为4℃-50℃,广式腊肠的pH值、亚硝酸钠、盐及糖的添加量对筛选菌株的生长和产酸性能的影响非常小,菌株相互间无拮抗作用,所筛选乳酸菌具备作为广式腊肠混合发酵剂的优良特性。更多还原

【Abstract】 Lactic acid bacteria isolation from natural sun-drying Cantonese sausage and fermentation property of the selection strains were studied.The result indicated that 147 lactic acid bacteria strains were isolated and 5 strains were selected finally.The selected strains had the character of toleration of 6%NaCl and 150mg/kg NaNO₂,rapid acid-producing,glucose fermented without gas, no product of H₂O₂,H₂S and biogenic amines,Staphylococcus aureus and Escherichia coli inhibition,beaker sausage fermented with nice aroma.In borth media,the selected strains had well growth and acid production.The growth temperature of the strains range was from 4℃to 50℃.The pH value,salt content and sugar content of Cantonese sausage had little effect on the strains growth and acid production.The strains had no antagonism with each other.In a word,the selected lactic acid bacteria had good characteristics of mix starter for Cantonese sausage.更多还原