传统发酵肉中的微生物及其变化特性

本文通过对四川地区传统发酵肉的微生物生态系的类群进行分析研究,结果表明:乳酸细菌在发酵30 d左右达到最大值,2个处理的log10CFU/G值均在8.0以上;280个MRS平板分离物中,MSA平板培养物在发酵全过程中,均呈上升趋势;60 d后,2个处理的log10CFU/g值平均为5.5,增加了2.0。酵母菌的数量在发酵过程中未见明显增加。革兰氏阴性的肠细菌群在发酵50 d后,其log10CFU/g值在2.0以下。

Microbe and Its Variety of Traditional Fermented Meat

The purpose of this article is to analyze the main animalcule community under the traditional fermenting meat animalcule ecosystem in Sichuan.The logCFU/g maximum of lactic acid bacteria from all two groups is over 8.0 at 30d.During the whole fermentation logCFU/g values of Micococci and/or Staphylococci tended to increase up to 5.5,which is the average of all groups after 60 days,net-growth at 2.0.Yeasts have no significant growing,and its population mainly comprises Debaryomyes and Tonruiopsis strain.Gram-negative Enterobactria of all samples slowly decrease below 102CFU/G after 50 days.