CAJ | 학술논문

本文旨在利用微生物发酵法降解广式腊肠中的哑硝酸盐.首先通过研究葡萄球菌和乳酸菌对培养基中亚硝酸盐的降解作用,确定了所选用菌种对亚硝酸盐有强的降解能力.接着研究葡萄球菌的单独和混合发酵、乳酸菌的单独和混合发酵、葡萄球菌和乳酸菌的混合发酵对广式腊肠生产过程中的亚硝酸盐残留量的变化作用,表明所选用的菌种单独或者混合发酵郜可以在广式腊肠的发酵和烘烤阶段对亚硝酸盐有不同程度的降解.最后,进一步的抑菌研究证明了腊肠的原料本身自带的微牛物及外添加的微生物发酵,结合合适的时间,均能够有效地降解广式腊肠中的亚硝酸盐,相比之下添加微生物发酵的降解效果更加明显.
본문지재이용미생물발효법강해엄식석장중적아초산염.수선통과연구포도구균화유산균대배양기중아초산염적강해작용,학정료소선용균충대아초산염유강적강해능력.접착연구포도구균적단독화혼합발효、유산균적단독화혼합발효、포도구균화유산균적혼합발효대엄식석장생산과정중적아초산염잔류량적변화작용,표명소선용적균충단독혹자혼합발효고가이재엄식석장적발효화홍고계단대아초산염유불동정도적강해.최후,진일보적억균연구증명료석장적원료본신자대적미우물급외첨가적미생물발효,결합합괄적시간,균능구유효지강해엄식석장중적아초산염,상비지하첨가미생물발효적강해효과경가명현.
This paper based on the microbial technology in the degradation of nitrite in Cantonese sausage,the research of Staphylococcus and lactic acid bacteria on the degradation of nitrite in the medium determined that the selected strains have a considerable ability to nitrite degradation.The study researched the effect of nitrite content's degradation in different combination of microbiology (Staphylococcus and Lactobacillus)during sausage's producing process and found that both Staphylococcus and Lactobacillus reduced the nitrite residue in different degree during the Cantonese sausage production process.Finally,the antibacterial research found that the microbiology which in sausage's raw materials or artificial controlled have a significant effect on nitrite residue's degradation when it combined with appropriate fermentation time and artificial controlled had more significant effect.