5株发酵剂对熏马肠成熟过程中内源菌的影响

Effects of five starter culture on endogenous bacteria during ripening of smoked horsemeat sausage

使用经实验室分离鉴定的4株葡萄球菌(Staphylococcus epidermidis;Staphylococcus simulans.001;Staphylococcus simulans.002;Staphylococcus simulans.003)及1株植物乳杆菌(Lactobacillus plantarum),采取不同的纯菌及复合添加组合(4株葡萄球菌分别与植物乳杆菌1∶1的比例)作为发酵剂,在发酵和成熟的不同时期取样及提取熏马肠中细菌的总DNA,采用PCR-DGGE技术研究发酵剂对内源微生物在熏马肠成熟全过程中动态变化的影响。试验结果表明,不同发酵剂添加组合的熏马肠菌相分布呈现不同变化,但是随着成熟时间的增加,优势菌趋于明显,Weissella sp.,Lactobacillus sp.,Enterococus faecium,Enterococus faecalis始终存在于菌相中。其中F组(Staphylococcus simulans.002)的抑菌效果明显,内源菌的种类和数量都有所减少,尤其是对Lactobacillus plantarum,Pseudomonas sp.,Enterococus faecalis有较强的抑制作用。

In this article,four strains of Staphylococcus aureus（ Staphylococcus epidermidis,Staphylococcus simulans.001,Staphylococcus simulans.002; Staphylococcus simulans.003） and a strain of Lactobacillus plantarum were isolated and identified from the laboratory.The total DNA were sampled and extracted from smoked horsemeat sausage in different fermentation and riping period.PCR-DGGE was carried out to study the effect of pure strains and different combinations（ The ratio of four strains of Staphylococcus aureus to Lactobacillus plantarum was 1∶1） of starter cultures on endogenous microorganisms dynamic change during the ripening of smoked horsemeat sausage.The results indicated that the addition of different starter culture combination led to different changes of the smoked horsemeat sausage bacteria phase distribution.The dominant bacteria tended to apparent in time to ripe.Weissella sp.,Lactobacillus sp.,Enterococus faecium,Enterococus faecalis were always present in bacteria phase.The inhibitory effect of F sample（ Staphylococcus simulans.002） was most obvious,species and quantity of endogenous bacteria were reduced,especially Lactobacillus plantarum,Pseudomonas sp.,Enterococus faecalis were stronger inhibited.