发酵香肠在发酵过程中微生物变化的研究  

Study on the Microbial Changing of Fermented Sausage in the Fermented Course

作　　者：王令建[1] 李星科[1] 周海珍[1] 李开雄[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832003

出　　处：《肉类研究》2006年第10期22-24,共3页Meat Research

摘　　要：该文对四种中式发酵香肠在成熟过程中的菌相变化以及理化变化进行了研究,结论如下:乳酸菌是发酵香肠成熟过程中的优势菌,乳酸菌在第7天达到了最大值108cfu/ml以上,在成熟干燥的后期,乳酸菌呈下降的趋势;葡萄球菌和微球菌在发酵香肠成熟过程中的变化趋势与乳酸菌很相似,在发酵阶段或灌肠后的一周内达到了最大值,但其数量远远低于乳酸菌,在成熟时期开始下降,并且下降速度比较大。Microbial succession and physico-chemical changes during ripening of four Chinese-style fermented sausages are investigated.The conclusions are as follows,Lactic acid bacteria（LAB） are the predominant micro flora during ripening of fermented sausages.They rapidly maximized with population of 10^8cfu/ml at day 7 in the four type products respectively,and stayed almost constant afterwards. During the ripening days, they decreased. Micrococcus-staphylococci,second to lactic acid bacteria in count ,increased too during fermentation or in the first week.However,their increment is small in contrast to that of LAB. Micrococcus-staphylococci,with the maximum of about 10^7cfu/g,were far below LAB all the time in the process of fermented dry sausages.

关 键 词：发酵香肠 微生物 变化 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]