摘要
研究了戊糖片球菌(Pediococcuspentosaceus)P20、米酒乳杆菌(Lactobacillussake)J17分别同两株肉糖葡萄球菌(Staphylococcuscarnosus)S15和S113在模拟肉汤培养基中混合培养的相互关系,初步筛选出没有拮抗作用的混合发酵剂P20+S15应用于发酵香肠,测定并分析了发酵和成熟过程中理化和微生物指标的变化,认为可以作为混合发酵剂用于香肠的生产。
Pediococcus pentosaceus P20, Lactobacillus sake J17 with two Staphylococcus carnosus S15, S113 were mixed cultured on simulative broth medium, their relationship were studied and meat mixed starter culture P20+S15 without counteraction were initial selected. Changes of physico-chemical and microbial during fermentation and ripening were measured and analyzed, P20+S15 were determined as meat mixed culture.
出处
《食品科技》
CAS
北大核心
2004年第8期34-38,共5页
Food Science and Technology
基金
"十五"国家科技攻关计划项目。
关键词
混合发酵剂
筛选
发酵香肠
mixed culture
selection
fermented sausage
