摘要
对嗜酸乳杆菌(La)、戊糖片球菌(Pp)、木糖葡萄球菌(Sx)、保加利亚乳杆菌(Lb)四个菌种进行耐盐和耐亚硝酸盐等试验,得出发酵腊肠最适的两个菌种是La和Sx。根据单一菌种发酵分析结果,进行正交试验,确定组合菌种的配比是1∶1,接种量107cfu/g,发酵湿度85%。
Salt and nitrite tolerance of Laetobacillus acidophilus （La.）, Pediococcus pentosaceus （Pp.）, Staphylococcus xylosus （Sx.）, and Laetobaeillus bulgaricus （Lb.） were tested, and La. and Sx. were determined to be the optimal strains for fermentation sausage. According to a single strain fermentation results and orthogonal experiment, the strains proportion was 1：1 ; inoculation amount 10^7 cfu/g, and humidity 85%.
出处
《肉类工业》
2012年第8期19-22,共4页
Meat Industry
关键词
菌种优选
发酵腊肠
菌种配比
strains selecting
fermented sausage
strains proportion
