赵志平,莫晓琴,张钰麟,王心怡,贾效函,陈泓帆,刘达玉,聂鑫

• 1:成都大学食品与生物工程学院肉类加工四川省重点实验室
• 2:四川旅游学院烹饪与食品科学工程学院

摘要(Abstract)：

以青城山老腊肉为研究对象，从中分离并筛选出具有优秀发酵潜力的溶酪大球菌，同时研究该菌株对传统腊肉发酵过程中品质及蛋白质降解的影响。首先，基于功能性验证实验，评判初筛菌株的产蛋白酶能力。其次，对产蛋白酶菌株进行安全性实验验证和分子生物学鉴定。最后，将筛选出的溶酪大球菌作为发酵剂，以低(10~6 CFU/g)、中(10~7 CFU/g)、高(10~8 CFU/g)3个浓度接种腊肉，以探究溶酪大球菌对腊肉品质和蛋白质降解的影响。分离出100株葡萄球菌，对60株产蛋白酶菌株进行安全性验证，共筛选出15株产蛋白酶及安全性实验呈阴性的菌株，对这15株葡萄球菌进行16S rDNA同源性对比鉴定，将同源性最高的菌株命名为溶酪大球菌。与自然发酵组相比，接种溶酪大球菌的腊肉具有较高的pH、红度值、黄度值和羰基值，较低的水分含量和巯基值。接种溶酪大球菌能显著改善腊肉的品质特性，同时能显著促进腊肉蛋白质的降解，有助于改善腊肉的风味，具有潜在的风味改善能力。该研究为接种发酵改善腊肉品质特性提供了一定的理论基础。

关键词(KeyWords)： 分离筛选;腊肉;溶酪大球菌;接种发酵;品质特性

Abstract:

Keywords:

基金项目(Foundation): 四川省重点研发项目(2023YFN0014);; 川菜工业化四川省高等学校工程研究中心开放基金(GCZX22-01);; 烹饪科学四川省高等学校重点实验室项目(PRKX2022Z05);; 四川旅游学院博士训练营专项科研基金(2023CTUBSZD05);四川旅游学院川味预制菜与营养功能开发创新团队项目(22SCTUTP01)

作者(Author): 赵志平,莫晓琴,张钰麟,王心怡,贾效函,陈泓帆,刘达玉,聂鑫

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