摘 要：肉品發(fā)酵中，應(yīng)用乳酸菌發(fā)酵對(duì)發(fā)酵的成功而言具有重要的意義，但并不是所有的乳酸菌都適合作為肉品發(fā)酵劑。如有的在肉品環(huán)境中缺乏競爭性，有的影響肉品的感官品質(zhì)(如產(chǎn)生H2O2、H2S等)。乳酸菌的性能差異對(duì)產(chǎn)品質(zhì)量會(huì)產(chǎn)生很大的影響，因此篩選優(yōu)良的發(fā)酵劑是發(fā)酵肉制品加工的關(guān)鍵。
我國傳統(tǒng)發(fā)酵食品中具有很多優(yōu)良的菌種資源，本試驗(yàn)從發(fā)酵食品中分離、純化優(yōu)選菌種，對(duì)它們的主要發(fā)酵特性進(jìn)行了研究，并研究其在發(fā)酵香腸中的應(yīng)用。

關(guān)鍵詞：發(fā)酵劑;發(fā)酵香腸;乳酸菌;篩選
















Microbial strains filtration of meat and the application of fermented sausage

Abstract: Application of lactobacillus fermentation of meat for the success of fermentation has important significance.But not all of the lactic acid bacteria are suitable as meat culture.If some lactobacillus lack of competitive in the meat environment or influence the organoleptic quality (such as producing H2O2, H2S, etc ),the performance differences on product quality of lactic acid bacteria can produce very big effect,so the key to fermented meat processing is screening excellent culture.
China's traditional fermented food has many excellent strains resources. This test separates and purifies optimization strains from the fermented food,studying their main fermentation characteristics and using the production of dry fermented sausages as a precondition to screen the right culture.

Keywords: starter cultures；fermented sausage；lactic acid bacteria；screening













目 錄
1 緒論 1
1.1 選題目的及研究意義 1
1.2 發(fā)酵肉制品的概述及特點(diǎn) 1
1.3 肉品發(fā)酵劑的種類及性質(zhì) 2
1.4 肉品發(fā)酵劑的菌種篩選標(biāo)準(zhǔn) 2
1.5 發(fā)酵劑在肉制品生產(chǎn)中的應(yīng)用 2
2 肉品發(fā)酵劑中乳酸菌的特性及篩選 3
2.1 引言 3
2.2 材料 3
2.3 試驗(yàn)方法 4
2.4 結(jié)論 7
3 優(yōu)選菌株在發(fā)酵香腸中的應(yīng)用 7
3.1引言 7
3.2 材料和方法 7
3.3 實(shí)驗(yàn)處理 8
3.4 結(jié)果與分析 9
3.4.1 不同發(fā)酵劑發(fā)酵香腸主要微生物的變化情況 9
3.4.2 不同發(fā)酵劑發(fā)酵香腸部分理化指標(biāo)變化情況 9
3.4.3 不同發(fā)酵劑發(fā)酵香腸色澤和質(zhì)地變化情況 10
結(jié)論與展望 11
參考文獻(xiàn) 12
致 謝 13