以干酪乳杆菌和葡萄球菌为发酵剂生产干发酵香肠过程中的主要理化和微生物变化

Dried Fermented Sausages Produced with Lactobacillus casei and Staphylococcus subsp.: Physico chemical and Microbial Changes

用干酪乳杆菌（ＬａｃｔｏｂａｃｉｌｕｓｃａｓｅｉＣＩＣＣ６０３３）、戊糖片球菌（ＰｅｄｉｏｃｏｃｕｓｐｅｎｔｏｓａｃｅｕｓＣＩＣＣ１０１９６）和弯曲乳杆菌（ＬａｃｔｏｂａｃｉｌｕｓｃｕｒｖａｔｕｓＣＩＣＣ６０３１）分别与葡萄球菌（Ｓｔａｐｈｙｌｏｃｏｃ－ｃｕｓｓｕｂｓｐ．ＣＩＣＣ１０１４５）按不同配比组成的９种发酵剂生产干发酵香肠，通过测定在发酵和成熟过程中的ｐＨ值，初选出６０３３和１０１４５的组合为合适的发酵剂。用该发酵剂生产干发酵香肠过程中的ｐＨ值、Ａｗ及活菌总数、乳酸菌数和球菌数的变化及感官分析的结果表明，最佳混合发酵剂的比例为６０３３∶１０１４５＝１∶２，最佳工艺条件为：２０℃，ＲＨ＞９５％，１ｄ；１６～１８℃，ＲＨ＝９０％～８５％，１５ｄ。实验中还对成品进行了理化分析和食品卫生检验。

Nine starter cultures comprised from one of Lactobacillus casei CICC6033、 Pediococcus pentosaceus CICC10196 and Lactobacillus curvatus CICC 6031 with Staphylococcus subsp. CICC10145 in different proportions were used to manufacture dried fermented sausages. By monitoring the changes of pH during the fermentation and ripening, starters composed of 6033 and 10145 were proved to be appropriate. The evolution of pH、A w and the amount of total bacteria、Lactic acid bacteria and Staphylococcus together with the results of organoleptic evaluation showed that the optimum proportion of 6033 and 10145 was 1∶2, and the optimum conditions of technology were as follows: 20℃, RH>95%, 1 day; 16￣18℃, RH90%￣85%, 15 days. Finally, physico chemical characteristics and hygienic quality of the product were also determined.