陇西腊肉加工过程中优势乳酸菌的分离及其发酵性能研究
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摘要
陇西腊肉是一种传统发酵风味肉制品。以陇西腊肉为材料,通过经典形态学分类和生理生化鉴定,对其加工过程中的优势乳酸菌(lactic acid bacteria,LAB)进行分离、鉴定。通过测定菌株的产酸能力、生长特性、耐氯化钠和亚硝酸钠能力以及产气、产黏液、产蛋白酶和脂肪酶的能力等,筛选具有优良发酵性能的菌株。随后,开展人工接种优良菌株的模拟腊肉加工试验,分析其对腊肉感官品质的影响。结果表明,从陇西腊肉中筛选获得7株乳酸菌,根据菌种形态学分类,初步鉴定分别为植物乳杆菌(Lactobacillus plantarum)、米酒乳杆菌(L.sake)、乳酸乳球菌(Lactococcus lactis)、戊糖片球菌(Pediococcus pentosaceus)、肠膜明串珠菌(Leuconostoc mesenteroides)、食品乳杆菌(L.alimentarius)和弯曲乳杆菌(L.curvatus),其中,菌株R-1(植物乳杆菌)产酸能力强、生长速度快,对氯化钠和亚硝酸钠均具有较好的耐受性。经模拟腊肉发酵试验发现,添加菌株R-1后,陇西腊肉的风味得到了较大改善,表现出更好的感官可接受性。研究表明,植物乳杆菌R-1具有优良的发酵性能,可作为传统陇西腊肉工艺现代化改造的菌株来源。
Longxi bacon is a traditional fermented meat products. Using Longxi bacon as the raw material, the dominant lactic acid bacteria(LAB) during the processing were isolated and identified by the methods of classic morphological classification, physiological and biochemical identification. Then the strains with excellent fermentation performance were screened by a series of tests, including acid-producing ability, growth characteristics, tolerance to sodium chloride and sodium nitrite, capability of producing gas, mucus, protease and lipase. Whereafter, raw meat was fermented by artificially inoculating the superior strain in order to analyze its effect on the sensory quality of bacon. The results showed that seven strains of LAB screened from Longxi bacon were identified as Lactobacillus plantarum, L. sake, Lactococcus lactis, Pediococcus pentosaceus, Leuconostoc mesenteroides, L. alimentarius and L. curvatus, respectively. Among them, the strain R-1 which was identified as Lactobacillus plantarum had strong acid-producing ability, fast growth rate and good tolerance to sodium chloride and sodium nitrite. The simulating fermentation test of bacon revealed that the flavor of Longxi bacon had been improved after inoculating strain R-1, and it showed better sensory acceptance. The research indicated that Lactobacillus plantarum R-1 had good fermentation performance,and it could be used as a source of strain for the modernization of traditional fermented bacon.
Longxi bacon is a traditional fermented meat products. Using Longxi bacon as the raw material, the dominant lactic acid bacteria(LAB) during the processing were isolated and identified by the methods of classic morphological classification, physiological and biochemical identification. Then the strains with excellent fermentation performance were screened by a series of tests, including acid-producing ability, growth characteristics, tolerance to sodium chloride and sodium nitrite, capability of producing gas, mucus, protease and lipase. Whereafter, raw meat was fermented by artificially inoculating the superior strain in order to analyze its effect on the sensory quality of bacon. The results showed that seven strains of LAB screened from Longxi bacon were identified as Lactobacillus plantarum, L. sake, Lactococcus lactis, Pediococcus pentosaceus, Leuconostoc mesenteroides, L. alimentarius and L. curvatus, respectively. Among them, the strain R-1 which was identified as Lactobacillus plantarum had strong acid-producing ability, fast growth rate and good tolerance to sodium chloride and sodium nitrite. The simulating fermentation test of bacon revealed that the flavor of Longxi bacon had been improved after inoculating strain R-1, and it showed better sensory acceptance. The research indicated that Lactobacillus plantarum R-1 had good fermentation performance,and it could be used as a source of strain for the modernization of traditional fermented bacon.
引文
[1] 尚永彪, 夏杨毅, 吴金凤. 传统腊肉低温熏烤过程中脂质氧化及物理化学、感官品质指标的变化[J]. 食品科学, 2010, 31(7):33-36.
[2] GB 2730-2015. 食品安全国家标准腌腊肉制品[S]. 北京: 中国标准出版社, 2015.
[3] 吴金凤. 重庆农家腊肉风味物质研究及其安全性评价[D]. 重庆: 西南大学, 硕士学位论文, 2008.
[4] 师希雄, 魏晋梅, 田甲春, 等. 应用HS-SPME和GC/MS技术检测陇西腊肉中的风味物质[J]. 食品与发酵工业, 2012, 38(5):176-179.
[5] 陈美春. 四川腊肉加工贮藏中理化、微生物特性及产香葡萄球菌筛选的研究[D]. 四川雅安: 四川农业大学, 硕士学位论文, 2008.
[6] 贺稚非, 薛山, 李洪军, 等. 川味腊肉货架期间的品质变化[J]. 食品工业科技, 2013, 34(18):318-321.
[7] Coppola S, Mauriello G, Aponte M, et al.. Microbial succession during ripening of Naples-type salami, a southern Italian fermented sausage[J]. Meat Sci., 2000, 56(4): 321-329.
[8] 陈韵, 胡萍, 湛剑龙, 等. 我国传统发酵肉制品中乳酸菌生物多样性的研究进展[J]. 食品科学, 2013, 34(13):302-306.
[9] 卢士玲, 吴桂春, 李开雄. 发酵肉制品优势菌研究现状[J]. 中国食物与营养, 2006(3):22-24.
[10] Borovic B, Velebit B, Moracanin S V, et al.. Molecular characterization of lactic acid bacteria in . Procedia Food Sci., 2015, 5: 14-17.
[11] Tu R J, Wu H Y, Lock Y S, et al.. Evaluation of microbial dynamics during the ripening of a traditional Taiwanese naturally fermented ham[J]. Food Microbiol., 2010, 27(4): 460-467.
[12] Golneshin A, Adetutu E, Ball A S, et al.. Complete genome sequence of Lactobacillus plantarum strain B21, a bacteriocin-producing strain isolated from Vietnamese fermented sausage nem chua[J]. Genome A., 2015, 3(2): e00055-15.
[13] Li L, Wen X, Wen Z, et al.. Evaluation of the biogenic amines formation and degradation abilities of Lactobacillus curvatus from Chinese bacon[J]. Front. Microbiol., 2018, 9: 1015.
[14] GB/T 4789.17-2003. 食品卫生微生物学检验肉与肉制品检验[S]. 北京: 中国标准出版社, 2003.
[15] GB 4789.2-2016. 食品安全国家标准食品微生物学检验菌落总数测定[S]. 北京: 中国标准出版社, 2016.
[16] 周德庆. 微生物学实验手册[M]. 上海: 上海科学技术出版社, 1986.
[17] 凌代文. 乳酸细菌分类鉴定及实验方法[M]. 北京: 中国轻工业出版社, 1999,23.
[18] 东秀珠, 蔡妙英. 常见细菌系统鉴定手册[M]. 北京: 科学出版社, 2001.
[19] 潘晓倩, 赵燕, 张顺亮, 等. 中温乳化香肠中一株优势腐败菌的分离鉴定与生物学特性[J]. 食品科学, 2016, 37(7):93-98.
[20] 胡美忠, 郁建生, 郁建平. 腌腊肉中优良乳酸菌的筛选鉴定及初步应用[J]. 食品研究与开发, 2018, 39(8):152-158.
[21] Essid I, Medini M, Hassouna M. Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meat[J]. Meat Sci., 2009, 81(1): 203-208.
[22] 胡珺, 杜新凯, 王常高, 等. 产脂肪酶菌株的筛选鉴定及产酶条件优化[J]. 中国酿造, 2016, 35(11):39-43.
[23] 车科, 麻成金, 黄群, 等. 湘西传统酸肉乳酸菌分离、筛选及鉴定[J]. 中国酿造, 2008, 27(11):25-28.
[24] 张飞, 刘哲, 罗爱平, 等. 冷鲜调理肉三种乳酸菌发酵剂的筛选[J]. 中国酿造, 2016, 35(3):104-107.
[25] Yip Y, Chan K, Cheung P, et al.. Analysis of non-fat soybean powder for the mass fractions of three elements: Copper and zinc by isotope dilution ICP–MS and calcium by ICP–AES[J]. Food Chem., 2009, 112(4): 1065-1071.
[26] 郑乾魏, 焦学芹, 淑英, 等. 发酵肠优良菌种的分离及鉴定[J]. 食品工业科技, 2013, 34(18):213-216.
[27] 马德功. 发酵香肠中乳酸菌的分离、筛选及其应用[D]. 济南:山东轻工业学院, 硕士学位论文, 2008.
[28] GB 2762-2017. 食品安全国家标准:食品中污染物限量[S]. 北京: 中国标准出版社, 2017.
[29] GB 2760-2014. 食品安全国家标准:食品添加剂使用标准[S]. 北京: 中国标准出版社, 2014.
[30] 马德功, 孙春禄, 王成忠, 等. 发酵香肠益生型乳酸菌发酵剂的筛选[J]. 食品科技, 2008, 33(4):63-66.
[31] Buckenhüskes H J. Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities[J]. FEMS Microbiol. Rev., 1993, 12(1-3): 253-271.
[32] 刘丽莉, 杨协力. 发酵肉制品中乳酸菌菌种筛选研究[J]. 农业机械学报, 2006, 37(8):229-231.
[33] 张德权, 刘思杨, 贺稚非, 等. 5种发酵菌株生产羊肉发酵肠的发酵特性初步研究[J]. 肉类研究, 2007, 21(2):18-21.
[34] 白琴琴, 程雅韵, 金清. 发酵肉制品中乳酸菌多样性分析[J]. 食品工业, 2014, 35(6):186-188.
[35] 刘英丽, 毛慧佳, 李文采, 等. 乳酸菌的筛选及其与酵母菌互作对干发酵香肠品质的影响[J]. 中国食品学报, 2018, 18(9):96-108.
[36] 刘有晴, 黄丹, 于华, 等. 四川腊肉中乳酸菌的筛选、产酸特性及其氨基酸产物分析[J]. 食品与机械, 2016, 32(1):34-37.
[2] GB 2730-2015. 食品安全国家标准腌腊肉制品[S]. 北京: 中国标准出版社, 2015.
[3] 吴金凤. 重庆农家腊肉风味物质研究及其安全性评价[D]. 重庆: 西南大学, 硕士学位论文, 2008.
[4] 师希雄, 魏晋梅, 田甲春, 等. 应用HS-SPME和GC/MS技术检测陇西腊肉中的风味物质[J]. 食品与发酵工业, 2012, 38(5):176-179.
[5] 陈美春. 四川腊肉加工贮藏中理化、微生物特性及产香葡萄球菌筛选的研究[D]. 四川雅安: 四川农业大学, 硕士学位论文, 2008.
[6] 贺稚非, 薛山, 李洪军, 等. 川味腊肉货架期间的品质变化[J]. 食品工业科技, 2013, 34(18):318-321.
[7] Coppola S, Mauriello G, Aponte M, et al.. Microbial succession during ripening of Naples-type salami, a southern Italian fermented sausage[J]. Meat Sci., 2000, 56(4): 321-329.
[8] 陈韵, 胡萍, 湛剑龙, 等. 我国传统发酵肉制品中乳酸菌生物多样性的研究进展[J]. 食品科学, 2013, 34(13):302-306.
[9] 卢士玲, 吴桂春, 李开雄. 发酵肉制品优势菌研究现状[J]. 中国食物与营养, 2006(3):22-24.
[10] Borovic B, Velebit B, Moracanin S V, et al.. Molecular characterization of lactic acid bacteria in . Procedia Food Sci., 2015, 5: 14-17.
[11] Tu R J, Wu H Y, Lock Y S, et al.. Evaluation of microbial dynamics during the ripening of a traditional Taiwanese naturally fermented ham[J]. Food Microbiol., 2010, 27(4): 460-467.
[12] Golneshin A, Adetutu E, Ball A S, et al.. Complete genome sequence of Lactobacillus plantarum strain B21, a bacteriocin-producing strain isolated from Vietnamese fermented sausage nem chua[J]. Genome A., 2015, 3(2): e00055-15.
[13] Li L, Wen X, Wen Z, et al.. Evaluation of the biogenic amines formation and degradation abilities of Lactobacillus curvatus from Chinese bacon[J]. Front. Microbiol., 2018, 9: 1015.
[14] GB/T 4789.17-2003. 食品卫生微生物学检验肉与肉制品检验[S]. 北京: 中国标准出版社, 2003.
[15] GB 4789.2-2016. 食品安全国家标准食品微生物学检验菌落总数测定[S]. 北京: 中国标准出版社, 2016.
[16] 周德庆. 微生物学实验手册[M]. 上海: 上海科学技术出版社, 1986.
[17] 凌代文. 乳酸细菌分类鉴定及实验方法[M]. 北京: 中国轻工业出版社, 1999,23.
[18] 东秀珠, 蔡妙英. 常见细菌系统鉴定手册[M]. 北京: 科学出版社, 2001.
[19] 潘晓倩, 赵燕, 张顺亮, 等. 中温乳化香肠中一株优势腐败菌的分离鉴定与生物学特性[J]. 食品科学, 2016, 37(7):93-98.
[20] 胡美忠, 郁建生, 郁建平. 腌腊肉中优良乳酸菌的筛选鉴定及初步应用[J]. 食品研究与开发, 2018, 39(8):152-158.
[21] Essid I, Medini M, Hassouna M. Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meat[J]. Meat Sci., 2009, 81(1): 203-208.
[22] 胡珺, 杜新凯, 王常高, 等. 产脂肪酶菌株的筛选鉴定及产酶条件优化[J]. 中国酿造, 2016, 35(11):39-43.
[23] 车科, 麻成金, 黄群, 等. 湘西传统酸肉乳酸菌分离、筛选及鉴定[J]. 中国酿造, 2008, 27(11):25-28.
[24] 张飞, 刘哲, 罗爱平, 等. 冷鲜调理肉三种乳酸菌发酵剂的筛选[J]. 中国酿造, 2016, 35(3):104-107.
[25] Yip Y, Chan K, Cheung P, et al.. Analysis of non-fat soybean powder for the mass fractions of three elements: Copper and zinc by isotope dilution ICP–MS and calcium by ICP–AES[J]. Food Chem., 2009, 112(4): 1065-1071.
[26] 郑乾魏, 焦学芹, 淑英, 等. 发酵肠优良菌种的分离及鉴定[J]. 食品工业科技, 2013, 34(18):213-216.
[27] 马德功. 发酵香肠中乳酸菌的分离、筛选及其应用[D]. 济南:山东轻工业学院, 硕士学位论文, 2008.
[28] GB 2762-2017. 食品安全国家标准:食品中污染物限量[S]. 北京: 中国标准出版社, 2017.
[29] GB 2760-2014. 食品安全国家标准:食品添加剂使用标准[S]. 北京: 中国标准出版社, 2014.
[30] 马德功, 孙春禄, 王成忠, 等. 发酵香肠益生型乳酸菌发酵剂的筛选[J]. 食品科技, 2008, 33(4):63-66.
[31] Buckenhüskes H J. Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities[J]. FEMS Microbiol. Rev., 1993, 12(1-3): 253-271.
[32] 刘丽莉, 杨协力. 发酵肉制品中乳酸菌菌种筛选研究[J]. 农业机械学报, 2006, 37(8):229-231.
[33] 张德权, 刘思杨, 贺稚非, 等. 5种发酵菌株生产羊肉发酵肠的发酵特性初步研究[J]. 肉类研究, 2007, 21(2):18-21.
[34] 白琴琴, 程雅韵, 金清. 发酵肉制品中乳酸菌多样性分析[J]. 食品工业, 2014, 35(6):186-188.
[35] 刘英丽, 毛慧佳, 李文采, 等. 乳酸菌的筛选及其与酵母菌互作对干发酵香肠品质的影响[J]. 中国食品学报, 2018, 18(9):96-108.
[36] 刘有晴, 黄丹, 于华, 等. 四川腊肉中乳酸菌的筛选、产酸特性及其氨基酸产物分析[J]. 食品与机械, 2016, 32(1):34-37.