发酵羊肉乳酸菌发酵剂的筛选及发酵性能研究

通过对嗜酸乳杆菌(Lactobacillu acidophilus,简称La),植物乳杆菌(Lactobacillu plantarum,简称Lp),干酪乳杆菌(Lactobacillus casei,简称Lc)进行生化试验,并对其耐食盐、耐亚硝酸盐、产酸能力、生长曲线、抑菌能力及拮抗性能进行试验,从而筛选出适宜于发酵羊肉的优良乳酸菌.结果表明:Lp,La对食盐、亚硝酸盐具有较好的耐受性, 能在6;的NaCl溶液和80～150 mg/kg NaNO2溶液中较好的生长;Lp,La,Lc对蛋白质、脂肪无分解作用,均能抑制大肠杆菌,金黄色葡萄球菌;三株乳酸菌的生长曲线相似,生长2 h可接入羊肉中进行发酵,生长10 h可进入后熟阶段;三株乳酸菌的产酸特性相同,pH值都能在24 h内下降到5.0以下.由于Lp,La拮抗作用弱,所以Lp,La既可单独作为肉制品发酵剂,又可作为混合发酵剂.由于Lc耐盐性和耐亚硝酸盐性差,所以不适于作为发酵肉制品发酵剂.

Screening of Lactic Acid Bacteria as Starters of Femented Mutton Products and Its Fermentation Properties

The Lactobacillu acidophilus(La),Lactobacillu plantarum(Lp),Lactobacillus casei(Lc) were screened by the experiment of biochemistry,characters of tolerating NaCl and NaNO2,the ability to produce acid,the growing curve,the bacteriostasis and antagonism for good starter of mutton products fermentation were tested.The results indicated that Lp and La grew better in the 6% NaCl solution and 80～150 mg/kg NaNO2 solution.Lp,La and Lc cannot decompose protein and lipid.All of them had inhibitory effects on Escherichia coli and Staphylococcus aureus.Their growing curves were similar,they were inoculated into the mutton after 2 h incubation,the fermented mutton is in the ripening period after 10 h incubation;There are no differences of production acid characters among the three lactic acid bacteria,the pH can all drop to 5.00 for 24 h.The ability of tolerating NaCl and NaNO2 of the Lc is weaker,Lc cannot be used as starter.There is no antagonism of La and Lp,they both can be used as separate starter and mixed starter in mutton fermentation.