将侗族酸肉中筛选出来的弯曲乳杆菌SR6和戊糖片球菌SR4-2混合作为酸肉发酵剂,以感官评分和pH值为评价指标,通过单因素试验和L9(34)正交试验确定并优化人工接种快速发酵酸肉的工艺参数.以自然发酵酸肉为对照,对采用本研究所得工艺条件加工酸肉的各品质指标进行动态监测.结果表明:单因素试验和正交试验确定的酸肉最佳发酵工艺条件为食盐添加量8%、发酵剂接种量2.0%、糯米饭添加量45%、发酵温度15 ℃;在此条件下利用双菌株发酵所得酸肉的pH值快速降低,游离氨基酸总量显著高于对照组(P<0.05),将酸肉发酵时间缩短为30 d,此时即达到并优于传统发酵酸肉的品质,并提高了产品的营养和安全性.%In this study,two lactic acid bacteria(LAB)strains namely Lactobacillus curvatus SR6 and Pediococcus pentosaceus SR4-2, screened from Dong ethnical sour meat, were used as a mixed starter culture for rapid fermentation of low-salt sour meat. The fermentation process was optimized based on sensory evaluation score and pH value using one-factor-at-a-time method and an L9(34) orthogonal array design. Quality indicators were measured dynamically during the optimized process in comparison to natural fermentation. The optimal fermentation conditions were obtained as follows: 8% salt, inoculum amount of 2%, 45% glutinous rice and fermentation at 15 ℃. pH value rapidly decreased during the fermentation process and the total amount of free amino acids was significantly increased when compared with natural fermentation (P < 0.05). The optimized process took a shorter period of 30 d to obtain better sour meat quality in terms of improved nutritional quality and safety compared with the traditional process.
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