接种乳酸菌发酵剂对风干肠成熟过程中微生物群落动态变化及感官品质的影响  

Effects of Inoculating Lactic Acid Bacterial Starter Cultures on the Microbial Flora Dynamic Change and Sensory Quality of Air-Dried Sausage during the Ripening Process

作　　者：陈援援 刘文秀 马凯华 杨华 马俪珍 CHEN Yuanyuan;LIU Wenxiu;MA Kaihua;YANG Hua;MA Lizhen(College of Food Science and Biotechnology,Tianjin Agricultural University,Tianjin 300384,China;Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry,College of Animal Science and Veterinary Medicine,Tianjin Agricultural University,Tianjin 300384,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300384 [2]天津农学院动物科学与动物医学学院,天津市农业动物繁育与健康养殖重点实验室,天津300384

出　　处：《肉类研究》2022年第2期1-8,共8页Meat Research

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0401500)。

摘　　要：为研究乳酸菌发酵剂对风干肠成熟过程中微生物数量、微生物多样性及感官品质的影响,分别将SHI-59(木糖葡萄球菌+戊糖片球菌+植物乳杆菌)、WBL-45(木糖葡萄球菌+肉葡萄球菌+清酒乳杆菌)、PRO-MIX5(木糖葡萄球菌+清酒乳杆菌+类植物乳杆菌)复合型商业发酵剂接种到肉馅中,经过12 d的成熟过程生产发酵型风干肠,3个接种组分别用SHI、WBL、PRO表示,以不接种作为对照组(control check,CK)。分别在成熟0、3、6、9、12 d取样,测定乳酸菌数、菌落总数、肠杆菌科数、假单胞菌数和葡萄球菌数变化,对成熟6、12 d的样品进行16S rDNA高通量测序分析,并对风干肠成品(成熟12 d)进行感官评定。结果表明:随着成熟过程的进行,样品乳酸菌数、菌落总数、肠杆菌科数、假单胞菌数和葡萄球菌数整体呈先升高后降低的变化趋势,SHI、WBL组的乳酸菌在肉馅中能够快速生长繁殖,WBL组能显著降低风干肠的菌落总数、肠杆菌科数和假单胞菌数(P<0.05),有利于提高风干肠的安全品质;SHI、WBL、PRO组风干肠的葡萄球菌数均显著高于CK组(P<0.05),这对风干肠的发色和风味的形成有积极影响;微生物多样性分析发现,风干肠在门水平主要有厚壁菌门、变形菌门和放线菌门,其中厚壁菌门为4组风干肠的优势菌门,在WBL组中相对丰度最高,3个接种组中乳杆菌属和漫游球菌属相对丰度大于CK组;质构特性分析和感官评定结果表明,乳酸菌发酵剂和复配发酵牛骨调味基料复合抗氧化剂协同作用能提高风干肠的感官品质,WBL组具有风干肠特有的风味,感官品质好。In order to study the effects of lactic acid bacterial(LAB)starter cultures on microbial quantity,microbial diversity and sensory quality during the ripening of air-dried sausage,three commercial mixed-strain starter cultures,namely SHI-59(Staphylococcus xylose+Pediococcus pentosus+Lactobacillus plantarum),WBL-45(Staphylococcus xylose+Staphylococcus carnosus+Lactobacillus sake),and PRO-MIX5(Staphylococcus xylose+Lactobacillus sake+Lactobacillus paraplantarum)were separately inoculated into ground meat and fermented for 12 days to produce airdried sausage,and non-inoculated sausage was served as the control group.Samples were taken on days 0,3,6,9 and 12 of ripening to determine the changes in LAB count,total viable count(TVC),Enterobacteriaceae,Pseudomonas and Staphylococcus counts.The samples on days 6 and 12 were analyzed by 16S rDNA high-throughput sequencing,and sensory evaluation was carried out on sausage on day 12.The results showed that LAB count,TVC,the numbers of Enterobacteriaceae,Pseudomonas and Staphylococcus increased first and then decreased with ripening time.SHI and WBL grew and multiplied rapidly in ground meat,and TVC,and the numbers of Enterobacteriaceae and Pseudomonas significantly decreased in the WBL group(P<0.05),which was found to be beneficial to improve the safety and quality of air-dried sausage.The number of Staphylococcus in the SHI,WBL and PRO groups was significantly higher than that in the control group(P<0.05),and the increase in Staphylococcus was found to have a positive effect on the formation of the color and flavor of sausages.The analysis of microbial diversity showed that air-dried sausages contained mainly Firmicutes,Proteobacteria and Actinomycetes at the phylum level,among which Firmicutes was the dominant phylum for the four groups,and that the relative abundance of Firmicutes was the highest in the WBL group.The relative abundance of Lactobacillus and Vogococcus in the three inoculated groups was higher than that in the control group.The results of texture analysis a

关 键 词：乳酸菌发酵剂 风干肠 菌群结构 高通量测序 感官品质 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]