贵州酸肉中的植物乳杆菌对发酵香肠风味和品质特性的影响

Effect of Autochthonous Lactobacillus plantarum from Guizhou Fermented Meat(Nanx Wudl)on Flavor and Quality Characteristics of Fermented Sausages

本文研究了贵州酸肉中分离出的2株植物乳杆菌CMRC3和CMRC19,分别作为单一菌株发酵剂时,对发酵香肠微生物、理化性质、挥发性风味和感官品质的影响。结果表明,与未添加发酵剂的对照香肠相比,添加发酵剂的香肠中乳酸菌数量增加较快,肠杆菌数量显著降低,保证了产品的食用安全性。添加发酵剂降低了香肠的水分活度,有利于延长保质期。同时,添加发酵剂的香肠的质构变化显著。利用SPME-GC/MS技术从发酵香肠中鉴定出50种挥发性风味物质,主要包括萜烯类、酸类、醇类、醛类和酯类。感官评价表明,添加发酵剂的香肠气味、滋味和总体可接受性评分高。结论:从贵州传统酸肉中分离出的2株乳酸菌可开发成肉类专用发酵剂。

The effect of different starter cultures（two Lactobacillus plantarum strains） isolated from Guizhou fermented meat（Nanx Wudl）, on the microbial counts and physicochemical parameters of fermented sausages was investigated during processing. SPME-GC/MS was used in volatile compound analysis and a trained group of panelists carried out sensory evaluation of the final product. The results demonstrated that due to L. plantarum inoculation, lactic acid bacteria rapidly dominated the microflora and improved the microbiological safety by suppressing of Enterobacteriaceae growth. The inoculation of starters lowered water activity of sausages and may contribute to shelf life extension. Compared to control sausages, the inoculation of starters had a significant effect on hardness and gumminess（P〈0.05）. At the end of the processing, a total of 50 volatile compounds were identified from sausages, including terpenes, acids, alcohols, aldehydes and esters. Sensory evaluation revealed that most of the sensory attributes were scored higher for inoculated sausages than for the control. Therefore, CMRC3 and CMRC19 could be promising candidates as starter cultures for the production of fermented sausages.