【摘要】 对从自然发酵风干肠中分离出的三株乳酸菌的发酵性能进行研究,主要包括菌种的耐盐性试验、耐亚硝酸盐试验、生长温度的测定、产酸速率的测定、蛋白质及脂肪降解活性试验、拮抗性试验。结果表明:分离乳酸菌1号菌的耐热性强,可能在烘烤后继续发挥产酸效力,因此不适合作为发酵剂使用;2号菌、3号菌则可在6%的食盐浓度下和0.15g/kg的亚硝酸钠下生长,在65℃以上完全不生长,产酸速度快,不分解蛋白质和脂肪,相互之间无拮抗作用,完全符合肉制品发酵剂的要求。更多还原

【Abstract】 Three strains of lactic acid bacteria(LAB) were isolated from naturally fermented sausages in order to obtain the most suitable strains for the producing of fermented sausage. The properties including the tolerance to NaCl and NaNO2, proper growth temperatures, acidifying rate, proteolytic and lipolytic activities were studied. The results showed that the strain 1 could grow above 65℃, this would bring the excessively acidifying, so it did not suitable to be used as the starter cultures of fermented sausages. The strain 2 and the strain 3 could grow in the media including 6% NaCl and 0.15g/kg NaNO2, and could not grow above 65℃, they also had a high acidify rate, had not proteolytic and lipolytic activities, and did not resist each other in media. Above all, the strain 2 and the strain 3 were quite fit for using as the starter cultures of fermented sausage.更多还原