摘要
在酸肉发酵中通过添加不同比例干酪乳杆菌YZLc-2(Lactobacillus casei YZLc-2)、戊糖片球菌YZ-Pp-27(Pediococcus pentosaceus YZPp-27)混合菌种进行发酵实验,并以自然发酵为对照,对发酵过程中pH值、TVB-N值、TBA值、菌落总数、大肠菌群以及成品感官特征变化进行比较和分析。结果表明:起始接种7.0 Log10cfu/g的干酪乳杆菌、戊糖片球菌或者混合菌种均有利于酸肉pH的快速下降,抑制TVB-N值和TBA值上升,并对发酵早期的好氧性微生物和大肠菌群的生长繁殖起到较好的抑制作用。其中干酪乳杆菌和戊糖片球菌按1∶4混合接种最有利于pH值下降;而按4∶1混合接种或单一戊糖片球菌接种最利于抑制酸肉TVB-N值和TBA值的上升。
Lactobacillus casei YZLc-2 and Pediococcus pentosaceus YZPp-27 mixed with different ratios were applied in sour meat fermentation experiments. The parameters such as pH, TVB-N value, TBA value, total bacterial count, coliform, and sensory characteristics were determined and compared with those of natural fer- mentation. The results showed that the initial inoculum of 7.0 Log10cfu/g of Lactobacillus casei, Pediococcus pentosaceus or mixed cultures were all conducive to the rapid decline of pH, inhibition of TVB-N and TBA val- ues increasing, and inhabiting growth and reproduction of the aerobic microorganisms or coliforms at the initial stage of fermentation. Inoculation with Lactobacillus casei and Pediococcus pentosaceus mixture at the ratio of 1/ 4 had the best effect on pH declining, however inoculation with single Pediococcus pentosaceus or mixture of these two strains at the ratio of 4/1 was most helpful to prevent rise of TVB-N and TBA values during sour meat fermentation.
出处
《扬州大学烹饪学报》
2012年第4期60-64,共5页
Cuisine Journal of Yangzhou University
基金
国家自然科学基金(30901047)
江苏省自然科学基金(BK2009191)
关键词
酸肉
发酵
干酪乳杆菌
戊糖片球菌
Sour meat
fermentation
Lactobacillus casei
Pediococcus pentosaceus
