乳酸菌筛选及其对羊肉干发酵香肠品质特性影响-screening of lactic acid bacteria and its effect on quality characteristics of dry fermented mutton sausage.docx

controlgroup（P0.05）.pHvalue,Aw,nitritecontentandTVBNoftrialgroupsweresignificantlylowerthanthoseofcontrolgroup.Buttheirtextureandcolorweresignificantlyhigher（P0.05）.TherewerenosignificantdifferencebetweenthegroupofX3-2BandX3-2Bwithpapain.ThusX3-2Bhadasignificantimpactonthephysicochemicalpropertiesofmuttondryfermentedsausage,andaddingpapainhadnosignificanteffectonit.Thereweresmallmoleculeproteinbandsappearedintrailgroupsduringdryingandmaturitystage,andsmallmolecularproteinbandsdisappearedduringstorage;Releaseamountoffreeaminoacidoftrialgroupsweresignificantlyhigherthancontrolgroupduringtheprocessingandstorage,andX3-2B+papaingroupwashigherthanX3-2Bgroup;Speciesandcontentsofflavorsubstancesineachgroupwere：X3-2B+papaingroupX3-2Bgroupcontrolgroup;sensoryevaluationscoreoftrialgroupsweresignificantlyhigherthanthatofcontrolgroup.Itwasconcludedthattheadditionoflactobacillicouldobviouslypromotetheformationofmuttonflavorcharacteristicsofdryfermentedsausage,andpapaincanenhancethiseffect.Keywords:InnerMongoliameatsausage;Lacticacidbacteria;Screening;Mutton;Dryfermentedsausage;Papain;QualitycharacteristicsDirectedby:Prof.JINYeApplicantforDoctordegree：DUANYan（AgriculturalProductProfessingandStorageEngineering）（CollegeofFoodScienceandEngineering,InnerMongoliaAgriculturalUniversity,Huhhot,010018,China）目录第一章文献综述11发酵肉制品简介11.1发酵香肠的分类21.1.1半干（快速）发酵香肠21.1.2干（慢速）发酵香肠21.2世界各地半干及干发酵香肠的种类42发酵肉制品的发酵剂52.1发酵肉制品发酵剂简介52.2发酵肉制品发酵剂筛选标准62.3传统发酵肉制品中微生物发酵剂的研究现状72.3.1乳酸菌的分离筛选72.3.2葡萄球菌及微球菌的分离筛选92.3.3酵母菌及霉菌的分离筛选103影响发酵肉制品品质特性的因素113.1原料113.2发酵剂123.3加工工艺133.3.1工艺条件的改善133.3.2外源酶的添加134发酵肉制品的研究热点及发展前景145我国及内蒙古肉羊产业的发展现状155.1我国肉羊产业的发展现状155.2内蒙古肉羊产业的发展现状166本文的研究意义及技术路线166.1研究意义166.2技术路线17第二章内蒙肉肠中乳酸菌的筛选、鉴定及其特性研究18引言181材料181.1培养基181.216SrDNA序列同源性分析用试剂191.3其它试剂191.4标准菌株191.5仪器设备192方法202.1样品的采集202.2菌种的分离202.3菌种的筛选212.3.1菌种筛选路线212.3.2菌种筛选方法212.4菌株的鉴定222.4.1生化鉴定222.4.216SrDNA鉴定232.5菌株的加工及功能特性252.5.1不同温度下的生长能力252.5.2不同pH条件下的生长能力262.5.3不同培养基中的产酸能力262.5.4蛋白质及脂肪分解能力262.5.5耐人工胃液的能力262.5.6耐受不同浓度胆盐的能力262.5.7降胆固醇的能力272.5.8抑菌