Development And Application On The Starter Culture Of Meat

In this study, three G~+ coccus strains I9, I2, M7 and two G~+ bacillus strains 54, R1 were screened out from the 300 plants through isolation, screening, identification of microorganism from fine fermented meat product. The strains were identified as morphological characteristics and 16srDNA. Strains of fine starter Lactobacillus pentosaceus R1, Small Pediococcu M7 and Pediococcus pentosaceus I9 were screened out through the fermentation meat experiments.Strains relations between the growth study shows that irrespective commensalisms and antigonism were exit between strains.M7 was used as starter, the high bacteria vitality in the improved MRS reached 2.6·10~9cfu/L.The research on the starter freeze-drying conditions and the freeze-drying protecting agent to indicate that, the starter anti- freeze-drying ability is strong, in 15% degreasing 4% sucrose 2% glycerine 4% fucose protecting agent, after the freeze-drying, the survival ratio reaches above 80%. The freeze-drying process of starter includs two stages.Using the meat product starter which obtains has carried on the experimental production, the starter freeze-drying survival ratio reaches above 90%, after the end product 0-4℃deposits for 6 months the viable counts reach above 1010cfu/g, simultaneously examines other aspects completely to be also qualified.Fermentation properties of matter characteristic such as, sausage color and nature construction has carried on the determination through the fermentation meat and the fermentation sausage experiment which using obtained meat product starter.The influence by the starter to the fermentation sausage in the biogenic amine content was studied. The result indicated that, for Lactobacillus and Pediococcus which had carried on can produce the differernt isometric histamine, cadaverine, the putrescine, the tyramine, the Asian spermine and the spermine, but all do not produce the tryptamine. The Solid-phase microextraction - Gas chromatography - Mass spectrograph was used on the qualitative analysis and the peak area comparative content determination to the fermentation sausage fragrance ingredient,the study separated 37 peaks, screend 36 kinds of compound. Among them, alcohol, 2- acetone, ethyl acetate, ethanoic acid, 3- methyl -1- butylacohol, 3- hydroxyl -2- methyl ethyl ketone made up the main volatile constituent fermentation sausage. The result shows that this fermentation strains could produce the qualified fermentation meat product.The economic analysised on the technology of starter product show that it has obvious economic efficiency.