发酵剂菌种对干发酵香肠组胺形成及其含量的影响  

Effects of Strains on the Formation and Content of Histamine of Dry Fermented Sausages

作　　者：高文霞[1] 孙宝忠[2] 杨军[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院 [2]中国农业科学院北京畜牧研究所

出　　处：《肉类研究》2007年第2期33-35,共3页Meat Research

摘　　要：组胺是干发酵香肠中的一种有害物质,是影响其安全性的重要因素之一。本文研究了市售干发酵香肠意大利萨拉米组胺安全性、加工过程中的组胺含量变化规律以及接种单一发酵剂植物乳杆菌(L.plantarum)Lp、戊糖片球菌(P.pentosaceus)Pp和复合发酵剂(戊糖片球菌P.pentosaceus+木糖葡萄球菌S.xylosus)对其组胺含量变化的影响。研究发现,戊糖片球菌比植物乳杆菌更有利于组胺含量的降低。采用复合发酵剂,木糖葡萄球菌有助于戊糖片球菌进一步降低发酵香肠中的组胺含量。与单一菌种戊糖片球菌发酵相比降低了14.55%,比空白组降低了32.20%。Mistamine is a kind of harmful element possibly existed in fermenting sausage,which is also a important factor affecting the safety of fermented sausage.The effect of single stafret culture L.plantarum,P.pentosaceus and mixed stafret culture （P.pentosaceus and S,xylosus） on the histamine content during the processing of fermented sausage were mainly studied in this paper. The results showed that P. pentosaceus could reduce histamine to a lower content than L. plantarum. The starter culture compounded with P. pentosaceus and S.xylosus had showed stronger function in hissamine reduction than the P.pentosaceus starter.Its his tamine content of the fermented sausage treated with the compounded starter were 14.55%and;32. 20%less than the single starter culture batch and the control batch. S. xylosus could help P. pentosaceus to reduce the histamine content,which was decreased significantly.

关 键 词：组胺 干发酵香肠 发酵剂菌种 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]