嗜根考克氏菌与植物乳植杆菌复合发酵对香肠品质及细菌群落的影响  

Effects of Co-fermentation with Kocuria rhizophila and Lactiplantibacillus plantarum on Sausage Quality and Bacterial Community

作　　者：陈骏飞 申挥 张珂铭 汤回花 胡永金[2] 肖华 李宏 刘毕琴 史巧 CHEN Junfei;SHEN Hui;ZHANG Keming;TANG Huihua;HU Yongjin;XIAO Hua;LI Hong;LIU Biqin;SHI Qiao(Institute of Agro-product Processing,Yunnan Academy of Agricultural Sciences,Kunming 650223,China;College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Yunnan Xiwang Shuangsheng Supply Chain Group Co.Ltd.,Kunming 650223,China)

机构地区：[1]云南省农业科学院农产品加工研究所,云南昆明650223 [2]云南农业大学食品科学技术学院,云南昆明650201 [3]云南希望双胜供应链集团有限公司,云南昆明650223

出　　处：《肉类研究》2025年第2期1-10,共10页Meat Research

基　　金：云南省中央引导地方科技发展资金项目(202407AA110005);云南省创新引导与科技型企业培育计划项目(202404BU090030;202404BI090013)。

摘　　要：以嗜根考克氏菌(Kocuria rhizophila)AP1和植物乳植杆菌(Lactiplantibacillus plantarum)L复配接种发酵香肠,以自然发酵香肠为空白对照,通过测定发酵香肠的pH值、水分含量、水分活度、亚硝酸盐含量、质构特性、色差、游离氨基酸含量及活菌数等指标,探究嗜根考克氏菌AP1和植物乳植杆菌L复合发酵对香肠品质的影响。结果表明:接种发酵剂后,pH值、亚硝酸盐含量显著降低(P<0.05),具有较高的安全性;提高了香肠的硬度和咀嚼性、提升了亮度和色泽,促进了发酵香肠游离氨基酸的释放,提升了香肠的感官品质;接种处理增强了优势菌的竞争力,抑制了有害菌的生长,嗜根考克氏菌AP1与多数游离氨基酸产量呈正相关。因此,考克氏菌与乳酸菌复配发酵可提升香肠品质和安全性。In this study,a combination of Kocuria rhizophila AP1 and Lactiplantibacillus plantarum L was used as a starter culture for fermented sausages,and naturally fermented sausages were used as blank controls.The effects of co-fermentation with K.rhizophila AP1 and L.plantarum L on sausage quality were explored by measuring the pH value,moisture content,water activity,residual nitrite,texture,color difference,free amino acid content,and viable bacterial count.The results showed that after inoculation of the starter culture,the pH value,and nitrite content were significantly reduced(P<0.05),indicating high safety;the hardness and chewiness were improved as well as the brightness and color,and the release of free amino acids from fermented sausages was promoted,thus improving its sensory quality.Moreover,the inoculation treatment enhanced the competitiveness of dominant bacteria and inhibited the growth of harmful bacteria.K.rhizophila AP1 was positively correlated with the production of most free amino acids.Therefore,co-fermentation with Kocuria and lactic acid bacteria can improve the quality and safety of sausages.

关 键 词：嗜根考克氏菌 植物乳植杆菌 发酵香肠 细菌多样性 游离氨基酸 理化特性 感官品质 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]