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The Application of Lactobacillus Plantarum in Fermented Beef Sausages

Author: GuoRongRong
Tutor: LiShaoYing
School: Inner Mongolia Agricultural University
Course: Of Food Science
Keywords: Lactobacillus plantarum Beef Fermented sausages
CLC: TS251.65
Type: Master's thesis
Year: 2011
Downloads: 81
Quote: 1
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Abstract


The three Lactobacillus plantarum (Lactobacillus plantarum) 29,59 and ZB resistance to salt , nitrite test resistance , lactic acid bacteria antagonistic test antibacterial test physiological characteristics test and beef fermented sausages results show that : strains can be grown in 6 % of the salt concentration , in 150mg/kg nitrite growth good , its metabolites were staphylococcus aureus ( staphylococcus aureus) , Escherichia coli ( on Escherichia coli ) , Salmonella (Salmonella ) inhibition. Antagonism between strains the ZB and strains 59 . Three bacteria fermentation agent early screening and re- screening, screening the strains the ZB and strains 59 mixed in the same proportion as fermented beef sausage fermentation agent . Add a leavening agent group to improve fermented sausages tenderness as chewing force , hardness , adhesiveness and add papain group differences not statistically significant ( P gt ; 0.05 ) , more conducive to improve the adhesion and elasticity of fermented sausage ; during fermentation sausage drying (7d) the fermentation agent group of non- protein nitrogen values ??(NPN) and protein hydrolysis index (PI) was significantly (P lt; 0.01) higher than add papain group , add . Throughout the fermentation process , add the number of lactic acid bacteria fermentation agent group was significantly (p lt; 0.05) than the control group , the pH value is extremely significant (p lt; 0.01) lower than control group , the pH value reached 4.77 at the end of fermentation ; add ripening completion the fermentation agent group residual nitrite and volatile basic total nitrogen values ??(TVB-N) are extremely significant (P lt; 0.01) lower than control group , and add to the group of large intestine fermentation agent flora closest in line with GB .

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Slaughtering and meat processing industries > Cooked meat products > Enema
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