原辅料中金黄色葡萄球菌带入量对萨拉米香肠栅栏因子、安全性的影响  

The growth and death of Staphylococcus aureus in salami

作　　者：李金春[1] 杨君娜[1] 周彤[1] 李家鹏[1] 陈曦[1] 许随根 陈文华[1] 

机构地区：[1]中国肉类食品综合研究中心,肉类加工技术北京市重点实验室,北京100068

出　　处：《食品科技》2015年第6期122-126,共5页Food Science and Technology

基　　金：国家“863”计划项目(2011AA100805)

摘　　要：将不同浓度的金黄色葡萄球菌添加到萨拉米香肠中,研究其在萨拉米香肠中的生长与致死规律,以及其对萨拉米香肠栅栏因子p H、水分活度的影响。根据金黄色葡萄球菌最低产肠毒素的浓度,以及干燥结束时萨拉米香肠中金黄色葡萄球菌的残留量来判断产品的安全性。结果表明,金黄色葡萄球菌与发酵剂存在竞争关系,其存在影响发酵剂的产酸速率,而对萨拉米香肠的水分活度影响不大。金黄色葡萄球菌添加量为10 cfu/g时,发酵阶段金黄色葡萄球菌最大值约为103.88 cfu/g,未达到产肠毒素的水平,干燥结束时最终产品检测不到金黄色葡萄球菌的存在,产品较为安全;金黄色葡萄球菌添加量为103、105、107 cfu/g时,发酵阶段菌落数最大浓度分别为105.60、106.23、108.57 cfu/g,达到了产肠毒素的水平,干燥阶段金黄色葡萄球菌致死缓慢,到结束时产品中均能检测到金黄色葡萄球菌的存在,产品存在安全隐患。The growth and death of Staphylococcus aureus, pH and Aw of salami were studied by adding different concentration of Staphylococcus aureus into salami, and the maximal colony forming units （cfu） of S. aureus during fermentation was used as a measurement whether S. aureus secreting enterotoxin or not. The enterotoxin and concentration of S. aureus at the end of drying stage were used to evaluate the safety of salami. The results showed that there was competition between S. Aureus and starter. S. aureus could effect the acid screening of starter, and the impact on Aw of salami was almost no influence. The maximum of S. aureus was 103.88 cfu/g during fermentation stage when the inoculation was 10 cfu/g, and it not reached the concentration of producing enterotoxin, and the S. aureus was not detected at the end of drying stage, which proved the product safe. The maximum of S. aureus were about 105.60, 106.23,108.57 cfu/g during fermentation stage when the inoculation were 103, 105, 107 cfu/g respectively, which reached the level of producing enterotoxin, and the S. aureus were detected at the end of drying stage indicating a big security risk of the final product.

关 键 词：萨拉米香肠 金黄色葡萄球菌 肠毒素 栅栏因子 生长 致死规律 

分 类 号：TS207.4[轻工技术与工程—食品科学]