乳酸菌发酵对风干香肠物理化学性质的影响

Influence of Lactic Acid Bacteria on the Physicochemical Properties of the Chinese-style Dry Fermented Sausages

应用戊糖片球菌(Pediococcus pentosaceus)、乳酸乳球菌乳酸亚种(Lactococcus lactis sub lactis)、短乳杆菌(Lactobacillu brevis)和弯曲乳杆菌(Lactobacillus curvatus)4株乳酸菌生产发酵风干肠。结果表明:弯曲乳杆菌在发酵风干肠中生长最旺盛;产品pH值、水分含量和水分活度下降最快,发酵第5天pH值降至3.7。这些理化性质的变化有利于产品良好质构的形成。

The influence of four lactic acid bacteria on the Chinese-style dry fermented sausages was studied. The four lactic acid bacteria were Pediococcus pentosaceus, Lactococcus lactis sub lactis, Lactobacillu brevi, and Lactobacillus curvatu. The results showed that Lactobacillus curvatu could vigorously grow in the dry fermented sausages, resulted in a rapid pH decrease （pH 3.7）, and also resulted in a rapid decrease of the content of water and Aw of the dry fermented sausages. These changes in physicochemical properties were good for the development of quality texture. In conclusion, Lactobacillus curvatus was the most suitable strains for the producing of the dry fermented sausages.