毕业论文：两种肉用乳酸菌菌种的生物学特性分析（终稿）.doc

PAGE  学士学位毕业论文两种肉用乳酸菌菌种的生物学特性分析 学生姓名：芒果猴学 号： 指导教师： 所在学院：食品学院专 业：食品科学与工程  中国· 2011年5月 PAGE II 摘 要 发酵过程中乳酸菌不仅可以有效降低产品的pH值，改善制品的组织结构和风味，而且可以降低产品中的亚硝酸盐残留、减少亚硝胺的产生。肉制品专用发酵剂的使用对实现发酵肉制品工业化生产、缩短产品成熟期、使产品特征标准化和安全化将起重要的作用。本试验选择了2种发酵肉制品中常见的乳酸菌：清酒乳杆菌和肉葡萄球菌，测定了生物学特性。试验结果显示，清酒乳杆菌的稳定培养期是4天，稳定OD值是2.240，pH是3.72，最终酸度为3.52；肉葡萄球菌的稳定培养期是4天，稳定OD值是2.260，pH是3.76，最终酸度为3.87。两种菌种对金黄色葡萄球菌和大肠杆菌均有明显的抑制作用。 关键词：发酵肉制品、清酒乳杆菌、肉葡萄球菌 Abstract Lactic acid bacteria fermentation products can not only reduce the pH, the organizational structure to improve the products and flavor, but also can reduce the residual products of nitrite to reduce the production of nitrosamines. Special ferment fermented meat used to achieve industrial production of fermented meat and shorten the product maturity, product standardization and security features will play an important role of this study selected two kinds of lactic acid bacteria fermented meat products in common: Lactobacillus sake and S. caunosus. The meat should have the characteristics of the fermentation agent is determined by trial and error based on the stability of Lactobacillus sake is a 4-day incubation period, stability, OD value is 2.240, PH is 3.72, final pH 3.52; meat, the stability of S. caunosus culture period is 4 days, stable OD value is 2.260, PH is 3.76, the final acidity of 3.87. Two strains of Staphylococcus aureus and Escherichia coli were inhibited. Key words: fermented meat products, Lactobacillus sake, S. caunosus. 目录  HYPERLINK \l _Toc261700340 1引言  PAGEREF _Toc261700340 \h 1  HYPERLINK \l _Toc261700341 2材料与方法 2  HYPERLINK \l _Toc261700342 2.1菌种与来源 2  HYPERLINK \l _Toc261700343 2.2培养基 2  HYPERLINK \l _Toc261700344 2.3具体配置步骤 3  HYPERLINK \l _Toc261700345 2.4实验方法 4  HYPERLINK \l _Toc261700346 2.4.1清酒乳杆菌和肉葡萄球菌的生长曲线测定 4  HYPERLINK \l _Toc261700348 2.4.2活菌计数 4  HYPERLINK \l _Toc261700349 2.4.3酸度测定 5 2.4.4 HYPERLINK \l _Toc261700350 抑菌性试验 5  HYPERLINK \l _Toc26170