乳酸菌发酵对风干香肠物理化学性质的影响

被引：6

作者：

赵俊仁 ^{[1
,2
]}

孔保华 ^{[1
]}

机构：

[1] 东北农业大学食品学院

[2] 黄冈师范学院生命科学与工程学院

来源：

食品与发酵工业 | 2010年 / 36卷 / 10期

关键词：

乳酸菌; 发酵; 风干肠; 理化性质;

D O I：

10.13995/j.cnki.11-1802/ts.2010.10.033

中图分类号：

TS251.1 [基础科学];

学科分类号：

083203 ;

摘要：

应用戊糖片球菌(Pediococcus pentosaceus)、乳酸乳球菌乳酸亚种(Lactococcus lactis sub lactis)、短乳杆菌(Lactobacillu brevis)和弯曲乳杆菌(Lactobacillus curvatus)4株乳酸菌生产发酵风干肠。结果表明:弯曲乳杆菌在发酵风干肠中生长最旺盛;产品pH值、水分含量和水分活度下降最快,发酵第5天pH值降至3.7。这些理化性质的变化有利于产品良好质构的形成。

引用

页码：170 / 173

页数：4

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