| 几种羊肉发酵菌的发酵特性研究 |
| |
| 引用本文： | 彭蕊,朱冰清,李志涛,孙金旭,赵娟娟. 几种羊肉发酵菌的发酵特性研究[J]. 农业科技与装备, 2021, 0(1) |
| |
| 作者姓名： | 彭蕊 朱冰清 李志涛 孙金旭 赵娟娟 |
| |
| 作者单位： | 衡水学院 生命科学系,河北 衡水 053000;衡水学院 生命科学系,河北 衡水 053000;衡水学院 生命科学系,河北 衡水 053000;衡水学院 生命科学系,河北 衡水 053000;衡水学院 生命科学系,河北 衡水 053000 |
| |
| 基金项目： | 衡水市科技计划项目(2019014036Z)。 |
| |
| 摘 要： | 为了筛选出适合羊肉发酵的性能优良的菌种,以市售发酵肠中分离提取的优势菌种和实验室保存的其他微生物为发酵剂,检测其发酵特性及对羊肉浸出液的产酸特性,通过比较确定羊肉香肠的最佳发酵剂。结果表明:发酵肠中提取菌种为戊糖片球菌;戊糖片球菌和植物乳杆菌具有更好的发酵特性;戊糖片球菌、植物乳杆菌可作为优良的羊肉发酵剂。
|
| 关 键 词： | 发酵菌 羊肉 发酵特性 |
Study on Fermentation Characteristics of Several Mutton Zymocyte |
| |
| PENG Rui,ZHU Bingqing,LI Zhitao,SUN Jinxu,ZHAO Juanjuan. Study on Fermentation Characteristics of Several Mutton Zymocyte[J]. Agricultural Science & Technology and Equipment, 2021, 0(1) |
| |
| Authors: | PENG Rui ZHU Bingqing LI Zhitao SUN Jinxu ZHAO Juanjuan |
| |
| Affiliation: | (Life Sciences Department,Hengshui Academy,Hengshui Hebei 053000,China) |
| |
| Abstract: | In order to screen out the superior strains suitable for mutton fermentation,the dominant strains isolated and extracted from the fermented intestine of the market and other microorganisms preserved in the laboratory were used as leavening agents to test their fermentation characteristics and acid production characteristics of mutton extract,and the best leavening agents for mutton sausage were determined by comparison.The results showed that the strain extracted from the fermentation intestine was pentose tablet coccus;Pentosaccharides and Lactobacillus plantarum had better fermentation characteristics;Pentosaccharides and Lactobacillus plantarum can be used as good leavening agents for mutton. |
| |
| Keywords: | zymocyte mutton fermentation characteristics |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
