【作者】 马菊；

【导师】 乌尼； 郝永清； 孙宝忠；

【作者基本信息】 内蒙古农业大学 ， 预防兽医学， 2007， 硕士

【摘要】 本试验在干腌牛肉传统工艺加工过程中接入金黄色葡萄球菌(Staphylococcus aureus)和添加复合发酵剂植物乳杆菌(L.plantarum)、戊糖片球菌(P.pentosaceus)、木糖葡萄球菌(S.xylosus),目的是为了研究干腌牛肉加工阶段金黄色葡萄球菌的生长状况以及各种栅栏因子对金黄色葡萄球菌生长影响作用,最后对发酵剂抑菌原理进行探讨。结果表明:1)加工过程中,腌制初期金黄色葡萄球菌增长缓慢;但是进入发酵阶段后,随着温度的升高,其数量迅速增加;而到了加工末期,由于干腌牛肉水分含量下降,金黄色葡萄球菌生长出现下降趋势,最终产品的金黄色葡萄球菌数量可达105cfu/g。2)在干腌牛肉腌制过程中植物乳杆菌生长缓慢;而发酵阶段由于温度升高,其菌数量迅速增加。发酵剂对于金黄色葡萄球菌的抑制作用在加工初期很明显,但后期作用不显著。3)加工过程中食盐、亚硝酸盐含量以及pH值对金黄色葡萄球菌生长影响较小,而加工温度、添加的Nisin和发酵剂能够有效地抑制金黄色葡萄球菌生长。因此加工温度、Nisin、发酵剂是控制金黄色葡萄球菌危害的重要栅栏因子。4)在发酵剂对金黄色葡萄球菌生长影响作用的研究中发现,其代谢产物中起主要抑制作用的是乳酸,酶类,乳酸菌素等物质更多还原

【Abstract】 In the thesis we inoculated Staphylococcus aureus and mixed starters Lactobacillus plantarum,Pediococcus pentosaceus,Stenotrophomonas maltophilia into dry~cured beef during the traditional processing. We tried to know the growth of Staphylococcus aureus during the processing and the effects of various Hurdles on it,at last we did some researched about starters inhibiting mechanism. The results indicated:(1) Staphylococcus aureus grew slowly during the cure stage,but when the temperature increased;its growth was fast on ferment stage,in the end of processing its growth started to decline. The finish products’Stophylococcns aureus CFU is 105 per gram.(2) The growth of Lactobacillus plantarum was slow on cure stage but on ferment stage it grew quickly because of the high temperature. The inhibit effect of starters on Staphylococcus aureus was notable on earlier stage,but upper stage was not.(3) The effects of salt,nitrite and pH on growth of Staphylococcus aureus were insignificant,but temperature,Nisin and starters had a significant influence on its growth. So they maybe the most important Hurdles to control the harm.(4) From the researches of the effects of starters on growth of Stophylococcns aureus we found lactic acid,enzymes and Lacidophilin were main inhibitory metabolins.更多还原