乳酸菌复配发酵对川味香肠品质及酪胺含量的影响  

Effects of combined fermentation with lactic acid bacteria on quality and tyramine content of Sichuan sausage

作　　者：张月 杨新玥 黄莉 马帅宇 胥畅 杨腊梅 裴慧洁 何维 杨勇[1] ZHANG Yue;YANG Xinyue;HUANG Li;MA Shuaiyu;XU Chang;YANG Lamei;PEI Huijie;HE Wei;YANG Yong(College of Food Science,Sichuan Agricultural University,Ya’an 625014,China)

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品与发酵工业》2025年第6期83-90,共8页Food and Fermentation Industries

基　　金：国家自然科学基金项目(32272435)。

摘　　要：为探究乳酸菌复配发酵对川味香肠加工过程中品质特性的影响,该研究将前期从川味香肠中筛选得到的植物乳杆菌L57和戊糖片球菌P25以单一和复配(L57∶P25=1∶2,活菌比)方式发酵生产川味香肠,以未接种乳酸菌作对照组,分析了香肠的感官品质、微生物数量、理化指标。结果显示,接种L57+P25后提高了川味香肠的感官评分,改善了香肠的色泽和质构特性,快速降低了香肠的pH值和水分活度,同时抑制挥发性含氮化合物的生成,延缓蛋白质的降解;接种L57+P25的香肠与CK组相比挥发性物质种类增加到26种,酯类物质占比30.77%,加工14 d时酪胺含量相比其他3组最低,到第30天时酪胺含量为30.06 mg/kg,显著低于P25、CK组(P<0.05),降低了46.86%的酪胺含量。该研究表明,乳酸菌复配发酵能够提高川味香肠的食用品质,抑制川味香肠中酪胺的形成。To explore the effect of lactic acid bacteria combination fermentation on the quality characteristics of Sichuan sausage processing,this study produced Sichuan sausage by single and compound fermentation(L57∶P25=1∶2,live bacteria ratio)of Lactobacillus plantarum and Pediococcus pentosaceus P25,which were screened from Sichuan sausage earlier.The sensory quality,microbial quantity,and physicochemical index of sausage were analyzed.Results showed that after inoculation with L57+P25,the sensory scores of Sichuan sausage were improved,the color and texture characteristics of sausage were improved,the pH value and water activity of sausage were decreased rapidly,the production of volatile nitrogen compounds was inhibited,and the degradation of protein was delayed.Compared with the CK group,the types of volatile substances in sausages inoculated with L57+P25 increased to 26,and the proportion of ester substances was 30.77%.The content of tyramine on the 14th day of processing was the lowest compared with the other three groups,and the content of tyramine on the 30th day was 30.06 mg/kg,which was significantly lower than that in the P25 and CK groups(P<0.05).The tyramine content was reduced by 46.86%.Results showed that the combined fermentation of lactic acid bacteria could improve the edible quality of Sichuan sausage and inhibit the formation of tyramine in Sichuan sausage.

关 键 词：植物乳杆菌 戊糖片球菌 川味香肠 酪胺 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]