摘要
目的:对渝黔地区传统酸肉微生物种群进行研究。方法:采用不同的选择培养基对微生物进行分离鉴定和计数。结果:从中分离出乳酸菌、酵母菌、葡萄球菌和微球菌,未发现霉菌。乳酸菌优势菌群主要是片球菌属和乳杆菌属,鉴定12株乳酸菌分别为乳酸链球菌、肠膜明串珠菌、类肠膜明串珠菌、植物乳杆菌、米酒乳杆菌、乳酸片球菌、戊糖片球菌、约氏乳杆菌、嗜盐片球菌和啤酒片球菌;优势菌株戊糖片球菌、植物乳杆菌贯穿整个发酵过程。葡萄球菌主要是表皮葡萄球菌、腐生葡萄球菌、木糖葡萄球菌和肉葡萄球菌,其中木糖葡萄球菌为主要发酵菌株。酵母菌主要为汉逊酵母属、接合酵母属、毕赤氏酵母和德巴利酵母属等,鲁氏接合酵母为优势发酵菌株。结论:优势微生物是酸肉风味品质形成的基础,本研究可为高效天然肉制品发酵剂的研究提供生物资源。
Objective：To investigate the microbial flora of traditional fermentative sour meat of YU-QIAN district. Methods..The microorganisms were separated and enumerated by different selective media. Results： The lactic acid bacteria（LAB） ,yeast, staphylococcus and micrococcus bacteria were isolated from fermentative sour meat but no moulds were isolated.The dominant genus of lactic acid bacteria were Pediococcus and Lactobacillus. Twelve LAB were identified as S. lactis, L. mesenteroides, L.paramesenteroides, L. plantarum, L. sake, P. acidialactici, P.pentosaceus, L.johnsonii, P.halophilus and P.cerevisiae, respecitively. Among them, P.pentosaceus and L.plantarum were predominant strains during the whole fermentation. Staphylococcus mainly included S. epidermidis, S. sarophyticus, S. xylosus and S. carnosus, while S. xylosus was the main fermentive Staphylococcus. Yeasts mainly included Hansenula, Zygosaccharomyces, Pichia as well as Debaryomyces genus, and Zygosaccharomyces rouxii was the superior fermentive yeast.Conclusion ：The superior microorganisms formed the base of special flavour of fermentative sour meat.This investigation provided bio-resources for studying and exploiting natural meat starters.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第4期171-175,共5页
Science and Technology of Food Industry
基金
重庆市教委应用基础研究资助项目(070203)
关键词
发酵酸肉
微生物区系
fermentative sour meat
microorganism
作者简介
周才琼（1964-），女，教授，主要从事食品营养化学有关学与科研工作。
通讯联系人
