摘要:
戊糖片球菌(Pediococcus pentosaceus,P.p)与干酪乳杆菌(Lactobacillus casei,L.c)常作为发酵剂应用于发酵香肠的制作,但能否作为驴肉香肠的发酵剂以及发酵剂的配比、菌液浓度等一直没有明确的指标限制。本研究对P.p、L.c的生长曲线、产酸率、耐盐性等特性进行研究分析并进行混菌培养试验,两种乳酸菌均符合发酵肉制品发酵剂的要求并可作为混合发酵剂。将发酵剂不同配比、菌液浓度、添加量等进行单因素试验,pH和感官品评作为评价指标进行四因素三水平的正交试验,得到在当前加工条件下较优的发酵条件:混合乳酸菌发酵剂菌种配比为L.c:P.p=1:1,菌种菌液浓度1×106 CFU/mL,发酵剂添加量1%,发酵温度35℃,发酵时间20 h,此条件下发酵驴肉肠色泽呈枣红色,pH为4.83,符合良好发酵香肠的感官标准。
Abstract:
Pediococcus pentosaceus(P.p)and Lactobacillus casei(L.c)are widely used in the production of fermented sausages as the leavening agent,but whether it can be used as the fermentation agent of donkey sausage,the ratio of fermentation agent and the concentration of bacterial liquid have not been clearly defined. In this study,the growth curve,acid production rate and salt tolerance of P. p and L. c. were studied and analyzed,and the mixed culture experiment was carried out. Both lactic acid bacteria met the requirements of fermentation starter for meat products and could be used as mixed starter. In this experiment,single factor tests were conducted on the different ratios of the two starters,the concentration,the quantity of inoculation,and so on. Orthogonal experiments with four factors and three levels were carried out to obtain better fermentation conditions under current processing conditions:the ratio of mixed LAB starter strains was Lc:Pp=1:1,and the concentration of bacteria strains was 1×106 CFU/mL,the amount of starter added 1%,fermentation temperature 35℃,fermentation time 20 h,under this condition the color of fermented donkey sausage was dark red,taste was delicious,pH was 4.83,sensory evaluation result met the criteria.
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