发酵香肠成熟过程中微生物及理化变化

Microorganism Changes and Physicochemical Characteristics During the Ripening of Fermented Sausages

接种植物乳杆菌香肠的乳酸菌在成熟过程中始终处于绝对优势菌状态,其pH、挥发性盐基氮值均明显低于自然发酵香肠;接种植物乳杆菌香肠中乳酸菌数、细菌总数、pH、挥发性盐基氮值在添加木瓜蛋白酶和不添加木瓜蛋白酶组之间均没有显著差异,发酵5d后水分活度值明显高于不添加木瓜蛋白酶香肠。

The Lactobacillus in the sausages inoculated Lactobacillus plantarum is absolutely pre-ponderant during its ripening process, and the pH and TVB-N of sausages inoculated Lactobacil-lus plantarum are obviously lower than those of non-inoculated sausages. No obvious difference in the quantities of Lactobacillus counts, bacteria counts, pH or TVB-N has been observed between the sausages with papain and without papain. However, obvious difference of the A_w has been observed since the 5th day in the sausages with papain in contrast to those without papain.