摘要
乳酸菌是能够进行糖发酵,产生代谢产物乳酸的一类细菌,其作为发酵剂在发酵香肠的生产过程中被广泛使用。在肉类加工发酵过程中,乳酸菌通过蛋白酶、脂肪酶等水解酶类促进肉料蛋白质和脂肪分解代谢,使制品易于消化吸收,同时糖类的代谢产物乳酸能降低制品的p H值,抑制腐败菌和致病菌的生长进而消除细菌毒素的产生。此外,发酵过程中形成醛、酮、醇、羧酸等物质大大改善了肉制品的风味。近10年来,国内外研究者以乳酸菌菌种为主要发酵剂,不断地优化菌种配比、接种量、发酵温度和湿度等生产工艺参数,并且取得了很大的进步,许多研究者已经从不同来源的材料中分离纯化得到活性更高的益生型乳酸菌菌种,这些菌种在肉类发酵行业中具有很好的应用前景。
Lactic acid bacteria are a group of bacteria which excrete Lactic acid by glycolysis, and they are widely used in the process of fermented sausage production as starter cultures. During fermenta tion, lactic acid bacteria use hydrolases such as protease and lipase to advance protein and lipid metabolisms, making products digestible and absorbable. The metabolite lactic acid restrains spoilage bacteria and pathogenic bacteria, it decreased the pH of the products. Be- sides, substances produced in fermentation including aldehydes, ke- tones, alcohols, carboxylie acids and others greatly improved the fla- vor of the meat products. In the latest ten years, researchers from home and abroad had been continually optimizing the inoeulum ratio, dose, fermentation temperature and humidity as well as other param- eters of the production process when using lactic acid bacteria as star- ter cultures, and had made a big progress. On the other hand, many others have isolated and characterized new strains of lactic acid bacte ria with higher activity from different materials, and these new strains have shown great potentials in meat fermentation industry.
出处
《食品与机械》
CSCD
北大核心
2014年第6期233-237,共5页
Food and Machinery
关键词
发酵香肠
乳酸菌
发酵剂
风味物质
亚硝酸钠
fermented sausage
lactic acid bacteria
starter culture
flavor substance
sodium nitrite
