西式发酵香肠中乳酸菌菌相构成及其作用与功能研究进展

Advanced on the composition and function of lactic acid bacteria in western fermented sausage

乳酸菌作为西式发酵香肠生产过程中不可或缺的主体微生物类群,其种类和数量直接关系着产品的品质和安全。同时,西式发酵香肠还存在着丰富的乳酸菌资源。该文以乳酸菌为主线揭示西式香肠发酵过程中乳酸菌的菌相构成,重点分析乳酸菌对发酵香肠品质和安全的保障作用与功能,关注从发酵香肠生境发掘优良发酵剂和益生性乳酸菌资源,以期为提升我国传统发酵香肠的品质,保障安全性提供参考。

Lactic acid bacteria（ LAB） are the dominant microflora used in the process of Western fermented sausage. The species and amount of LAB directly relate to quality and safety of the products. Thus,Western fermented sausage is a resource enriched with LAB. In this paper,the composition of LAB in the fermented process were elaborated,especially the internal relationship between LAB and the quality and safety of the products. And at the end,exploration of the better starter cultures or resources of probiotic LAB isolated from fermented sausage were also reviewed. This paper could provide reference for the study on quality and safety of traditional fermented sausage in our country.