混合发酵剂对川味香肠发酵成熟过程中生物胺含量变化的影响

Effect of mixed starter cultures on the changes of biogenic amines contents during fermentation and ripening of Sichuan-style sausage

以植物乳杆菌、戊糖片球菌和葡萄球菌作为发酵剂接种至川味香肠,采用高效液相色谱法测定川味香肠发酵成熟过程中生物胺含量的变化。结果表明:成熟结束时,除苯乙胺外,A组(接种组)中的色胺、腐胺、尸胺、组胺、酪胺和亚精胺的含量显著低于B组(自然发酵组)(P<0.01),说明混合发酵剂能显著抑制川味香肠发酵成熟过程中生物胺的形成(P<0.01)。A组香肠在发酵成熟过程中除酪胺含量最高达到103.05 mg/kg外,其余生物胺含量均低于100 mg/kg;B组香肠在发酵成熟过程中腐胺、尸胺、组胺和酪胺含量超过100 mg/kg,因此接种混合发酵剂可以更好地保障川味香肠的安全性。

The Sichuan-style sausage was processed by being inoculated Lactobacillus plantarum, Pediocossus pentosaceus and Staphylococcus as starter cultures （A group）. Changes of biogenic amines contents in Sichuan-style sausages during fermentation and ripening were determined by high performance liquid chromatography. The results showed that the contents of biogenic amines including tryptamine, putrescine, cadaverine, histamine, tyramine and spermidine in group A were significantly lower than those in group B （natural fermentation） at the end of ripening, except the content of phenylethylamine （P 〈 0.01 ）, which indicated that the mixed starter culture could significantly inhibit the formation of biogenic amines in Sichuan-style sausages during fermentation and ripening （P 〈 0.01 ）. The contents of biogenic amines were less than 100 mg/kg in group A during fermentation and ripening, except the tyramine content up to 103.05 mg/kg, meanwhile, the content of putrescine, cadaverine, histamine and tyramine were more than 100 mg/kg in group B, which indicated the mixed starter culture could ensure the safety of Sichuan-style sausage.