产细菌素乳酸菌对真空包装冷却羊肉保鲜效果的研究

从格瓦斯中分离得到3株具有抑菌性能的乳酸菌:植物乳杆菌(Lactobacillus plantarum)、戊糖乳杆菌(Lactobacilluspentosus)和乳酸乳球菌(Lactococcus lactis),将3株产细菌素乳酸菌作为生物保鲜剂应用在冷却羊肉的保鲜上。对冷却羊肉贮藏过程中的微生物指标、理化指标和感官评定等进行分析,结果表明:植物乳杆菌和戊糖乳杆菌能较好地抑制冷却羊肉中的腐败微生物,从而保证冷却羊肉的新鲜度和感官性状;而乳酸乳球菌则对冷却羊肉的保鲜效果不佳。

Preservation study on bacteriocin-producing lactic acid bacteria in the flora of vacuum packaged cooling mutton during prolonged storage

Three antibacterial lactic acid bacteria,identified to be Lactobacillus plantarum,Lactobacillus pentosus and Lactococcus lactis.And then,they were as biopreservative applying in the cooling mutton.Through analying microbe index,physicochemical and sensory evaluation in the cooling mutton during storage,the result showed that in the cooling mutton,spoilage microorganisms were inhibit with the Lactobacillus plantarum and Lactobacillus pentosus,to ensure the freshness and sensory properties of cooling mutton,but the Lactococcus lactis was ineffective in the cooling mutton during storage.