新疆伊犁哈萨克族传统熏马肠加工过程中微生物变化研究

Xinjiang's Yili Kazak Study on Microbial in Traditional Smoked Sausage

本文主要研究伊犁哈萨克传统熏马肠在自然发酵方式下微生物的主要组成和变化规律,对于在发酵过程中一些主要的菌类,如霉菌、酵母菌等,都做了分离培养计数。结果表明,各菌种的生长都呈现了先上升后下降的趋势,其中乳酸菌、微球菌、葡萄球菌为优势菌。上述菌种对熏马肠的成熟和风味形成具有良好的促进作用,为熏马肠发酵菌种的进一步筛选以及安全性研究奠定了理论基础。

This paper mainly studied the Yili kazak traditional smoked horse intestinal microbes under natural fermentation method of main composition and the change rule, in the fermentation process, some of the main fungi, such as mold, yeast, etc, all did count cultivation. The results showed that the growth of each strain showed the trend of the first rise and decline, including lactobacillus, micrococcus and staphylococcus as the dominant bacteria. The mature and flavor formation of the above species has a favorable effect on the ripening and flavor formation of fumian sausage, which lays the theoretical foundation for further screening and safety study of bacteral fermentation.