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侗族传统发酵肉的微生物特性
引用本文:李宗军,江汉湖,李罗明.侗族传统发酵肉的微生物特性[J].中国微生态学杂志,2002,14(1):19-22.
作者姓名:李宗军  江汉湖  李罗明
作者单位:1. 南京农业大学食品科技学院,江苏,南京,210095
2. 湖南农业大学食品科技学院,长沙,410128
摘    要:目的:对侗族传统发酵肉的微生物生态系的构成进行分析。方法:稀释平板法,结果:乳酸细菌在发酵30d达到最大值,4个处理的logCFU/g值均在8.2以上;280个MRS平板分离物中,米酒乳杆菌占37.91%,片球菌占20.71%。MSA平板培养物在发酵全过程中,均呈上升趋势;60d后,4个处理的logCFU/g值平均为5.5,增加了2.0;腐生葡萄球菌、肉葡萄球菌和木糖葡萄球菌是其优势菌群。酵母菌的数量在发酵过程中未见明显增加,发酵完毕,菌数的logCFU/g值在5.7左右,鉴定结果表明主要是德巴利酵母和球拟酵母。革兰阴性的肠细菌群发酵50d后,其logCFU/g值在2.0以下,结论:对发酵肉品微生态系的不断了解和肉品发酵技术不断完善,将为人们提供新颖、营养、安全的食品。

关 键 词:侗族  发酵肉  微生物生态系  米酒乳杆菌  葡萄球菌  德巴利氏酵母
文章编号:1005-376X(2002)01-0019-04
修稿时间:2001年7月19日

CHARACTERIZATION OF MICROBIAL FLORA ASSOCIATED WITH NANX WUDL-A TRADITIONAL TONG NATION ALITY FERMENTED MEAT
LI Zong-jun,JIANG Han-hu,LI Luo-ming.CHARACTERIZATION OF MICROBIAL FLORA ASSOCIATED WITH NANX WUDL-A TRADITIONAL TONG NATION ALITY FERMENTED MEAT[J].Chinese Journal of Microecology,2002,14(1):19-22.
Authors:LI Zong-jun  JIANG Han-hu  LI Luo-ming
Abstract:The microbial flora associated with the natural fermentation of four groups of traditional Tong nation fermented meat was enumerated and characterized in the this paper The log 10 CFU/g maximum of lactic acid bacteria from all four groups was over 8 2 at 30 days later All 280 stains isolated from MRS were identified Most of them are L sake(37 91%)and Pediococci(20 71%) During whole fermentation log 10 CFU/g values of Micococci and/or Staphylococci tended to increase up to 5 5,which is the average of all groups after 60 days,net-growth at 2 0 S saprophxticus,S xylosus and S carnosus are dominance strain Yeasts have no significant growing,its population mainly comprised Debaryomyes and Torulopsis strains Gram-negative Enterobactria of all samples slowly decreased below 10 2 CFU/g after 50 The microbial interaction as relfectedby the distribution and succession of different genera/subgenera in each batch and their possible effect on physicochemical and sensory characteristics of the fermented meat were discussed
Keywords:Tong nation  Fermented meat products  Microbial ecosystem  L sake  Stphylococci  Debaryomyces
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