发酵香肠发酵剂菌种筛选的研究

STUDY ON THE SIFTING OF BACTERIA FROM STARTER CULTURES OF FERMENTED SAUSAGES

从近年发酵肉制品中涉及到的有益微生物中,筛选出能够快速发酵并使发酵肠风味品质俱佳、质量稳定的发酵剂,并且通过正交试验确定发酵香肠组合发酵剂的最优配比,对香肠成熟过程和贮藏过程中的pH值、乳酸菌数量的变化、感官品质等方面进行分析。研究结果表明,植物乳杆菌(Lp)、嗜酸乳杆菌(La)和戊糖片球菌(Pp)是良好的发酵肉制品发酵剂;它们作为发酵香肠发酵剂的最优配比是0.6%,0.6%,0.3%;此组合发酵剂发酵的香肠的pH值,乳酸菌数,感官特征等指标均优于单一菌种发酵的香肠。

The article studied the beneficial microorganism which can make good flavor quality in the recent years meat product as the quality stable mix fermentation medicinal preparation, determined the most superior allocated proportion of fermentation sausage combination starter cultures,and through orthogonal experiment analysed the pH value,the moisture content activity （Aw）, the lactic acid fungus quantity change and the sense organ quality in the stored process and the sausage mature process. The findings indicated thai Lp, La and Pp are the good termentation ,neat product starter cultures; the proportion of Lp, La and Pp is 0.6 %, 0.6 %, 0.3 %; the pH value, the lactic acid fungus number, feels view to evaluate of the sausage fermented arc better than the sausage by the sole starter cultures.