侗族传统酸鱼中降亚硝酸盐乳酸菌的筛选、鉴定及其在发酵香肠中的应用
Food Science and Technology(2020)
Abstract
以侗族传统酸鱼作为乳酸菌筛选源,分离出17株乳酸菌.以降亚硝酸盐能力为筛选指标对初筛所得乳酸菌进行复筛,筛选到2株降亚硝酸盐能力优良且适于肉制品发酵的乳酸菌菌株,经16S r DNA全序列分析鉴定2株菌分别为植物乳杆菌(DLY-7)和发酵乳杆菌(DLY-10).以筛选到的菌株为发酵剂制作单菌株发酵香肠,结果显示,在发酵结束时发酵香肠的NaN02含量为9.81 mg/kg(DLY-7)和11.23 mg/kg(DLY-10),均低于国家标准,表明筛选菌株可用于开发成用于生产低亚硝酸盐的健康肉制品发酵剂.
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