乳酸发酵中式香肠的菌种及工艺研究

用植物乳杆菌L．plantarum和啤酒片球菌P．cerevisiae作发酵剂，对传统的中式香肠进行发酵。分析了不同配比的菌种对制品的质地、色泽和风味的影响。并以pH值为指标，探索了适合肉类发酵的工艺条件。结果表明：植物乳杆菌和啤酒片球菌最佳配比为1：1或2：3；发酵的适宜温度和时间为：35℃发酵30～36h；20℃发酵96～110h；菌种接种量为：106cfu／g。

L. Plantarum and p'cerevisiae were used as starter culture for fermenting chinese-style sausage' The influence of ratio of strains on the products' texture, color and flavor were analysed. Using pH value as criterion, the appropriate fermentation technology of meat was found. The results indicated that the suitable ratio of L. plantaum and P. cerevisiae are 1: 1 or 2 : 3, the appropriate fermentation temperature and hours are 35 ℃, 30-36h or 20℃, 96-- 110° h, the inoculum size is 106cfu/g.