Study On The Acid Meat Production Optimization And Bacterial Diversity

The study was conducted to obtain optimal process of Acid Meat and the diversity of bacteria. Respectively the orthogonal experiment and building the bacterial16S rRNA clone library method were used to study the sensory quality, physical and chemical properties and nutrition of Acid Meat. It determined the sequences of factors and the optimum process conditions of Acid Meat. And the study understood that bacteria distribution of Acid Meat under the best process conditions.In experiment1, Glutinous rice powder content, salt content, fermentation temperature and fermentation time to control for effect factors was applied to optimize the fermentation conditions of Acid Meat. The main evaluation of orthogonal array experiment were TVB-N, acid value, peroxide value and nitrite. And it studied the physical and chemical indicators (pH, total acid, moisture content, total sugar, crude protein, fat, total ash, Calcium content), main microbial indicators (aerobic bacteria), and sensory characteristics. The results showed the four factors that the Glutinous rice powder content, salt content, fermentation temperature and fermentation time were very significantly affect on the acid value, peroxide value and nitrite of Acid Meat. It is concluded that optimal process conditions were:Glutinous rice powder25%, salt6%, under the condition of35℃fermented60d. At this point its pH was4.35, sensory score92.06, total acid2.21%, moisture content44.88g/100g, the free fat29.54%, crude protein20.54%, total ash4.08%, Calcium content46.22mg/kg, total sugar2.19g/100g, TVB-N19.14mg/100g, acid value3.21mg KOH/g fat, peroxide value1.05×10-3g/100g, nitrite0.98mg/kg, aerobic bacteria3.5×103CFU/g, Coliform bacteria<3.0MPN/g, none pathogen. Its sensory quality, physical chemical indicators, nutrition, security, and microbial quality are all in line with national standards. It was safe. Experiment2used modern molecular biology method to study bacteria diversity of Acid Meat which product with the best condition. It used repeated freeze-thaw combined with lysozyme method to extract bacteria DNA of Acid Meat, and used bacteria universal primers F7/R1540to ampify, with Hha Ⅰ and HaeⅢ cutting the positive clones, sequenced, built16S rRNA clone library of bacteria in Acid Meat. The sequences were online in the BLAST, and built the phylogenetic tree. The results show that the bacteria flora are widely distributed in Acid Meat. There were Lactobacillus, Leuconostoc, Streptococcus, Enterococcus, Paracoccus, Proteocatella, Nitrospira, Kocuria varians, Ralstonia, Planctomyces, Comamonas, Rhodobacter, et al in Acid Meat.