| 中国传统酸肉发酵过程中微生物的消长变化* |
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| 引用本文： | 李宗军, 江汉湖.中国传统酸肉发酵过程中微生物的消长变化*[J].微生物学通报,2004,31(4):9-13. |
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| 作者姓名： | 李宗军 江汉湖 |
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| 作者单位： | 1. 中国科学院生物物理研究所草原兴发博士后工作站,北京,100101
2. 农业大学食品科技学院,南京,210095 |
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| 基金项目： | 国家高技术研究发展计划项目 (“863”项目 ) (No 2 0 0 2AA2 480 41 )~~ |
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| 摘 要： | 对我国传统发酵酸肉中的微生物种群进行了研究，从中分离到大量的米酒乳杆菌、戊糖片球菌、乳酸片球菌、明串珠菌等多种乳酸细菌和德巴利氏酵母、球拟酵母等微生物，这些微生物在发酵过程中有一个动态的变化。发酵全过程中优势微生物种群是乳酸细菌、微球菌、德巴利氏酵母和球拟酵母，为高效天然肉品发酵剂的研究与开发提供了生物资源。
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| 关 键 词： | 发酵肉制品 乳酸细菌 生态关系 |
| 文章编号： | 0253-2654(2004)04-0009-05 |
Alteration of Microbes Flora of Chinese Traditional Sour Meat During Fermentation |
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| LI Zong Jun,JIANG Han Hu.Alteration of Microbes Flora of Chinese Traditional Sour Meat During Fermentation[J].Microbiology,2004,31(4):9-13. |
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| Authors: | LI Zong Jun JIANG Han Hu |
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| Affiliation: | LI Zong Jun 1** JIANG Han Hu 2 |
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| Abstract: | Microbes flora of Chinese traditional sour meat has been researched in this paper Large quality of Lactobacillus sake was isolated firstly from fermented sour meat Meanwhile other lactic acid bacteria, such as Pediococcus pentosaceus, Pediococcus acidilactici, Leuconostoc , and Debaryomyces, Torulopsis were also identified All of them show a dynamic variation during fermentation During whole fermentation, majority microorganism flora were lactic acid bacteria, Micrococcus, Debaryomyces , and Torulopsis This investigation will provide bio resource for studying and exploiting natural meat starters |
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| Keywords: | Fermented meat products Lactic acid bacteria Eco relationship |
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