如式香肠用发酵剂多菌种混培养技术的研究

食品科学 ›› 2008, Vol. 29 ›› Issue (8): 410-413.

如式香肠用发酵剂多菌种混培养技术的研究

蒋云升,汪志君,于海,王畏畏

扬州大学旅游烹饪(食品科学与工程)学院

出版日期:2008-08-15 发布日期:2011-08-26

Study on Mixed Culture Technology for Starter Used for Rugao Sausage Production

JIANG Yun-Sheng, WANG Zhi-Jun, YU Hai, WANG Wei-Wei

School of Tourism and Culinary Science and Food Engineering,Yangzhou University,Yangzhou 225001,China

Online:2008-08-15 Published:2011-08-26

摘要/Abstract

摘要： 以耳式葡萄球菌C131、德巴利汉逊酵母Y163、米酒乳杆菌L04为受试菌株构建发酵剂混培养技术体系,当L04、C131和Y163的起始菌构成比分别为1:2:1、1:4:1,使用加有0.1g/L NaNO2的模拟肉汤培养基,于30℃混培养24、12h,混培养液pH值为4.8和5.6时,总菌数达到最高值,L04对C131弱拮抗作用得到有效控制。将这两种混培养液以3%加入如式香肠结果酸度适中,品质优良。

关键词: 如式香肠, 混培养, 耳式葡萄球菌, 德巴利汉逊酵母, 米酒乳杆菌

Abstract: The mixed culture system of Staphyloccus auricularis C131,Dabaryomyces hansenii Y163 and Lactobacillus sake L04 was construct for production of Rugao sausage. As the amount of C131 increases,the interaction between L04 and C131 weakens. When mixture of L04,C131 and Y163 with their ratio of 1:2:1 or 1:4:1 is incubated in simulative broth medium with 0.1 g/L NaNO2 at 30 ℃ for 24 hours and 12 hours respectively,and pH values of the mixed culture liquid are 4.8 and 5.6 respectively,the total amount of bacteria reaches maximum. When the two kinds of mixtures were used for Rugao sausage,the obtained products are of excellent quality with moderate acidity.

Key words: Rugao sausage, mixed culture, Staphyloccus auricularis, Dabaryomyces hansenii, Lactobacillus sake

蒋云升, 汪志君, 于海, 王畏畏. 如式香肠用发酵剂多菌种混培养技术的研究[J]. 食品科学, 2008, 29(8): 410-413.

JIANG Yun-Sheng, WANG Zhi-Jun, YU Hai, WANG Wei-Wei. Study on Mixed Culture Technology for Starter Used for Rugao Sausage Production[J]. FOOD SCIENCE, 2008, 29(8): 410-413.

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