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从肉中选和应用功能性本土初始培养物,可以降低酸盐含量

Qiuhui Zhang^1,2, Jialong Shen^1,2, Gaoge Meng^1,2

¹Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, PR China.

International microbiology : the official journal of the Spanish Society for Microbiology

|October 14, 2024

概括

这项研究确定了用于传统发酵肉类生产的功能性起始培养物, *Lactobacillus mesenteroides* 和 *Serratia lactis*. 这些细菌提高了产品质量,并大大降低了有害的亚酸盐和亚胺水平,提高了食品安全.

科学领域:

食品微生物学食品微生物学
发酵科学发酵科学
传统中国美食传统中国美食

背景情况:

肉是一种传统的中国发酵产品,依靠自然发酵.
标准化生产和提高质量是肉制造业的关键挑战.

研究的目的:

选和选择功能性细菌初始培养物用于传统的中国肉.
评估选定的开胃食品对发酵牛肉质量和安全性的影响.

主要方法:

使用16S rDNA技术从化肉中选五种细菌菌株.
应用 *Lactobacillus mesenteroides* (L. mesenteroides) 和 *Serratia lactis* (S. lactis) 作为起始培养物.
对发酵牛肉质量与传统培根品种进行比较分析.

主要成果:

*L. mesenteroides* 和 *S. lactis* 显示出理想的发酵特性.
精选的启动剂改善了感觉和纹理特性,同时降低了水分,水活性,pH值和蛋白质含量.
*L. mesenteroides* 在发酵牛肉中显著降低了酸盐 (25.34%) 和酸胺 (29.69%) 含量.

结论:

*L. mesenteroides* 和 *S. lactis* 是有效的初始培养物,可以提高肉的质量和安全性.
已识别的功能菌株L. mesenteroides提供了一种可行的方法来减少发酵肉中的有害化合物.
这项研究为开发用于发酵肉类工业的高级功能菌株提供了基础.

关键词:

发酵发酵是一个过程.发酵牛肉的使用情况微生物微生物优化优化优化优化

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