摘要
将鲁氏酵母(Zygosaccharomyces rouxii)应用于发酵香肠中,对香肠进行增香增鲜,通过菌种的耐酸性、耐食盐能力、耐亚硝酸盐能力、生长温度和最适生长温度等试验,对其发酵生产性能进行测定,同时,通过吲哚试验、溶血试验及药敏试验,确定菌种的安全性能。结果表明,鲁氏酵母菌在pH为4～6的培养条件下可良好生长;耐受6%的食盐浓度和150mg/kg的亚硝酸盐;在25～32℃均能较好生长,在28℃生长情况最佳;在培养过程中,鲁氏酵母菌不会产生吲哚类物质,亦不属于溶血细菌;对红霉素、氨苄西林、氧氟沙星、诺氟沙星、环丙沙星以及链霉素敏感,对阿莫西林有抗性。综上所述,鲁氏酵母菌符合作为发酵肉制品的要求,可以应用于肉制品的生产加工。
Apply Zygosaccharomyces rouxii to ferment sausages to improve the flavor of sausages,the fermentation performance of Zygosaccharomyces rouxii is determined by acid tolerance,salt tolerance,nitrite tolerance,growth temperature and optimum growth temperature.The safety of bacteria is determined by indole test,hemolytic test and drug sensitivity test.The results show that Zygosaccharomyces rouxii could grow well under the conditions of pH 4~6,6%salt concentration and 150 mg/kg nitrite,and could grow well at 25~32℃.The best growth condition is at 28℃.During the culture process,Zygosaccharomyces rouxii does not produce indoles and does not belong to hemolytic bacteria.It is sensitive to erythromycin,ampicillin,ofloxacin,norfloxacin,ciprofloxacin and streptomycin,and they are resistant to amoxicillin.To sum up,Zygosaccharomyces rouxii can be used in the production and can be processed in meat products,which satisfies the requirements of fermented meat products.
作者
高绍金
李志江
赵家圆
韩齐
李艳青
GAO Shao-jin;LI Zhi-jiang;ZHAO Jia-yuan;HAN Qi;LI Yan-qing(College of Food,Heilongjiang Bayi Agricultural University,Daqing 163319,China)
出处
《中国调味品》
CAS
北大核心
2018年第12期50-54,59,共6页
China Condiment
基金
黑龙江八一农垦大学博士启动金项目资助(XDB2015-08)
关键词
鲁氏酵母
发酵香肠
生产性能
安全性能
Zygosaccharomyces rouxii
fermented sausage
production performance
safety performance
作者简介
高绍金(1995-),女,硕士,研究方向:畜产品加工;通讯作者,李艳青。
