研究报告

自然发酵腊肉中酵母菌的分离鉴定及其发酵特性研究

  • 张秋会 ,
  • 王晗 ,
  • 祝超智 ,
  • 崔文明 ,
  • 王小鹏 ,
  • 余小领 ,
  • 王兴辉 ,
  • 赵改名
展开
  • (河南农业大学 食品科学技术学院,河南 郑州,450002)
第一作者:副教授(赵改名教授为通信作者,E-mail:gmzhao@126.com)

收稿日期: 2021-09-29

  修回日期: 2021-12-17

  网络出版日期: 2022-08-19

基金资助

财政部和农业农村部国家现代农业产业技术体系资助(CARS-37);河南省重点研发及推广专项(202102110131);河南省重点研发及推广专项(192102110099);河南省教育厅重点研究项目(20A550008);河南农业大学科技创新基金项目(202035)

Isolation and identification of yeast from natural fermented Chinese bacon and its fermentation characteristics

  • ZHANG Qiuhui ,
  • WANG Han ,
  • ZHU Chaozhi ,
  • CUI Wenming ,
  • WANG Xiaopeng ,
  • YU Xiaoling ,
  • WANG Xinghui ,
  • ZHAO Gaiming
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  • (College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)

Received date: 2021-09-29

  Revised date: 2021-12-17

  Online published: 2022-08-19

摘要

为寻找适合发酵肉制品的酵母菌菌株,该研究以信阳腊肉和湖南腊肉为材料,对其优势酵母菌进行分离,并通过16S rDNA测序进行鉴定,筛选出3株具有优良发酵性能的菌株,分别为季也蒙毕赤酵母、汉逊德巴利酵母和假丝酵母;通过对菌株的基础发酵特性进行测定,确定了各菌株的最佳发酵条件,为3种菌株在腊肉生产过程中的应用提供了一定的参考。

本文引用格式

张秋会 , 王晗 , 祝超智 , 崔文明 , 王小鹏 , 余小领 , 王兴辉 , 赵改名 . 自然发酵腊肉中酵母菌的分离鉴定及其发酵特性研究[J]. 食品与发酵工业, 2022 , 48(14) : 113 -117 . DOI: 10.13995/j.cnki.11-1802/ts.029561

Abstract

To search for yeast strains suitable for fermenting meat products, in this study, Chinese bacon from Xinyang and Hunan were used as materials, and the dominant yeast was isolated and identified by 16S rDNA sequencing. Three strains with excellent fermentation performance were screened out, they were Pichia guilliermondii, Debaryomyces hansenii and Candida spp. The optimum fermentation conditions were determined by measuring the basic fermentation characteristics of these three strains, which provide reference for their application in Chinese bacon production.

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