产细菌素乳酸菌对真空包装冷却羊肉保鲜效果的研究

从格瓦斯中分离得到3株具有抑菌性能的乳酸菌：植物乳杆菌（Lactobacillus plantarum）、戊糖乳杆菌（Lactoboc illus pentosus）和乳酸乳球菌（Loctococcus lactis），将3株产细菌素乳酸菌作为生物保鲜剂应用在冷却羊肉的保鲜上。对冷却羊肉贮藏过程中的微生物指标、理化指标和感官评定等进行分析，结果表明：植物乳杆菌和戊糖乳杆菌能较好地抑制冷却羊肉中的腐败微生物，从而保证冷却羊肉的新鲜度和感官性状；而乳酸乳球菌则对冷却羊肉的保鲜效果不佳。...

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Published in广东农业科学 Vol. 39; no. 10; pp. 117 - 120
Main Author 王俊钢 刘成江 郭安民 李宇辉 韩冬印 李开雄
Format Journal Article
LanguageChinese
Published 新疆农垦科学院农产品加工研究所,新疆石河子,832000%新疆雨润食品有限责任公司,新疆石河子,832000%石河子大学食品学院,新疆石河子,832000 2012
Subjects
乳酸菌
保鲜
冷却羊肉
细菌素
冷却羊肉
保鲜
细菌素
乳酸菌
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Summary:从格瓦斯中分离得到3株具有抑菌性能的乳酸菌：植物乳杆菌（Lactobacillus plantarum）、戊糖乳杆菌（Lactoboc illus pentosus）和乳酸乳球菌（Loctococcus lactis），将3株产细菌素乳酸菌作为生物保鲜剂应用在冷却羊肉的保鲜上。对冷却羊肉贮藏过程中的微生物指标、理化指标和感官评定等进行分析，结果表明：植物乳杆菌和戊糖乳杆菌能较好地抑制冷却羊肉中的腐败微生物，从而保证冷却羊肉的新鲜度和感官性状；而乳酸乳球菌则对冷却羊肉的保鲜效果不佳。
Bibliography:44-1267/S
WANG Jun-gang, LIU Cheng-jiang, GUO An-min, LI Yu-hui, HAN Dong-yin, LI Kai-xiong （1.1nstitute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China; 2.Yurun Food Limited Company of Xinjiang, Shihezi 832000, China; 3.CoUege of Food, Shihezi University, Shihezi 832000, China）
bacteriocin; lactic acid bacteria; cooling mutton; preservation
Three antibacterial lactic acid bacteria, identified to be Lactobacillus plantarum, Lactobacillus pentosus and Lactococcus lactis. And then, they were as biopreservative applying in the cooling mutton. Through analying microbe index, physicochemical and sensory evaluation in the cooling mutton during storage, the result showed that in the cooling mutton, spoilage microorganisms were inhibit with the Lactobacillus plantarum and Lactobacillus pentosus, to ensure the freshness and sensory properties of cooling mutton, but the Lactococcus lactis was ineffective in the cooling mutton during storag
ISSN:1004-874X
DOI:10.3969/j.issn.1004-874X.2012.10.035