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中国农学通报

中国农学通报 ›› 2010, Vol. 26 ›› Issue (3): 77-80.

所属专题： 生物技术

• 食品 营养 检测 安全 • 上一篇    下一篇

混合菌种用于发酵香肠中的研究

王世宽,许艳丽,于海光,徐轶婷,高明燕   

  • 收稿日期:2009-09-27 修回日期:2009-09-15 出版日期:2010-02-05 发布日期:2010-02-05

Study on the Mixed Starter Cultures In the Fermented Sausage

  • Received:2009-09-27 Revised:2009-09-15 Online:2010-02-05 Published:2010-02-05

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870

摘要：

用植物乳杆菌，葡萄球菌，汉逊酵母菌3个菌种作为发酵剂，通过耐盐和耐亚硝酸盐以及正交试验得到最佳生产条件为：植物乳杆菌：葡萄球菌：汉逊酵母为2：1：2，发酵温度30℃，接种量2%时是最优配比，发酵香肠时间为18小时。

关键词: 花生, 花生, 潍花8号, 选育, 抗旱性, 适应性

Abstract:

The Lactobacillus plantarum，Staphylococci and Debaryomyces hanseni were used as starter culture.The best production process can be achieved by the orthogonal test design and the experiment of salt tolerance and NaNO2 resistance .The optimal technology was that the ratio of Lactobacillus plantarum，Staphylococci and Debaryomyces hanseni 2:1:2,fermented temperature 30°C, the starter cultures 2% and fermented time 18h.