富硒发酵香肠的工艺研究

在普通发酵香肠的基础上添加富硒活性乳酸菌发酵剂,通过改进发酵香肠生产工艺,研究开发功能性富硒发酵肉制品。通过活性乳酸菌的生物转化,使其富集成有机硒,再把富硒活性乳酸菌发酵剂加工制成富硒功能性香肠。通过对不同菌种的富硒试验和富硒发酵剂配方及工艺的研究,得出最佳发酵剂的配方：硒添加量为10μg/ml的乳酸片球菌发酵剂,在38℃的恒温箱培养36h,发酵剂的硒转化率为96.14%。富硒发酵香肠的配方与工艺：富硒发酵剂接种量为1%,灌装的富硒香肠在37℃条件下发酵36h,经烘干、蒸煮等工艺,硒的转化率为100%,此时富硒发酵香肠的硒含量达到100μg/kg,产品具有较高的硒含量和较好的品质。     

西式发酵香肠中乳酸菌菌相构成及其作用与功能研究进展

乳酸菌作为西式发酵香肠生产过程中不可或缺的主体微生物类群,其种类和数量直接关系着产品的品质和安全。同时,西式发酵香肠还存在着丰富的乳酸菌资源。该文以乳酸菌为主线揭示西式香肠发酵过程中乳酸菌的菌相构成,重点分析乳酸菌对发酵香肠品质和安全的保障作用与功能,关注从发酵香肠生境发掘优良发酵剂和益生性乳酸菌资源,以期为提升我国传统发酵香肠的品质,保障安全性提供参考。     

发酵香肠发酵剂菌种筛选的研究

从近年发酵肉制品中涉及到的有益微生物中，筛选出能够快速发酵并使发酵肠风味品质俱佳、质量稳定的发酵剂。并且通过正交试验确定发酵香肠组合发酵剂的最优配比，对香肠成熟过程和贮藏过程中的pH值、乳酸菌数量的变化、感官品质等方面进行分析，研究结果表明，植物乳杆菌（Lp）、嗜酸乳杆菌（La）和戊糖片球茼（Pp）是良好的发酵肉制品发酵剂；它们作为发酵香肠发酵剂的最优配比是0.6％，0.6％，0.3％；此组合发酵剂发酵的香肠的pH值，乳酸菌数，感官特征等指标均优于单一菌种发酵的香肠.     

发酵剂对发酵香肠微生物变化的影响

利用从自然发酵香肠中优选出的两株微球菌C1S23、C3R10和乳酸菌11作为发酵剂用于发酵香肠制作,研究发酵香肠在成熟过程中微生物的变化情况,选出适用于生产的发酵剂。     

贵州酸肉中的植物乳杆菌对发酵香肠风味和品质特性的影响

本文研究了贵州酸肉中分离出的2株植物乳杆菌CMRC3和CMRC19,分别作为单一菌株发酵剂时,对发酵香肠微生物、理化性质、挥发性风味和感官品质的影响。结果表明,与未添加发酵剂的对照香肠相比,添加发酵剂的香肠中乳酸菌数量增加较快,肠杆菌数量显著降低,保证了产品的食用安全性。添加发酵剂降低了香肠的水分活度,有利于延长保质期。同时,添加发酵剂的香肠的质构变化显著。利用SPME-GC/MS技术从发酵香肠中鉴定出50种挥发性风味物质,主要包括萜烯类、酸类、醇类、醛类和酯类。感官评价表明,添加发酵剂的香肠气味、滋味和总体可接受性评分高。结论:从贵州传统酸肉中分离出的2株乳酸菌可开发成肉类专用发酵剂。     

不同发酵剂对发酵猪肉香肠品质的影响

为探究不同发酵剂对香肠品质的影响,以及为乳酸菌发酵剂的研发和香肠风味的改善提供理论依据。本研究将戊糖片球菌（RY500）、发酵乳杆菌（RY75）与植物乳杆菌（RY25）以单一菌种或复配菌种（RY500:RY25=2:1）接种于猪肉香肠中,以自然发酵组作对照,测定香肠理化指标、感官品质并对其挥发性风味物质进行分析。结果表明:添加乳酸菌发酵剂后,乳酸菌数量极显著增加（P<0.01）。发酵结束后,实验组香肠的质构、色泽均极显著优于对照组（P<0.01）。采用气相色谱质谱联用（GC-MS）方法对香肠挥发性风味物质进行分析发现,香肠中的主要风味物质为酸类、酯类、醛类化合物。实验组香肠风味物质较对照组酯类、酸类化合物相对百分含量有不同程度的增加。结合感官分析表明,添加混合发酵剂比添加单菌株发酵剂更能改善和加强发酵香肠的口感与风味。     

发酵香肠制作工艺

<正>乳酸发酵剂可用于制作发酵香肠,如图林根发酵香肠、夏季香肠、德式发酵香肠、黎巴嫩发酵香肠、发酵辣干香肠等.这类发酵香肠有特殊的酸味,水份少,贮存时间长,可不需冷藏保存.发酵香肠的特殊酸味来自乳酸菌,其PH值低,因此货架期长.这种香肠内部蛋白质凝固,所以比较硬.制作这种香肠的关键是使乳酸菌将糖转化为乳酸.使PH值下降到4.7—5.2     

通过分离手段实现发酵香肠专用发酵剂的菌种培养

正一、发酵香肠与菌群发酵剂发酵香肠即生香肠,通常是把猪肉或者牛肉绞碎与动物油脂以及盐、糖、香料、发酵剂等混合后灌入肠衣,再经过微生物的发酵过程,最终形成具有稳定微生物菌群的发酵类肉制产品。在发酵香肠中,主要的微生物包括酵母菌、乳酸菌、霉菌、微球菌等,它们是发酵香肠具有独特风味以及食用安全性的关键所在。     

1 株高效降胆固醇乳酸菌的功能与发酵特性

通过研究乳酸菌X3-2B降胆固醇功能特性以及在发酵香肠中的发酵特性,确定高效降胆固醇性能的肉制品发酵剂。结果表明：菌株X3-2B在培养温度为30 ℃、pH 5.5时胆固醇降解率最大,在MRS胆固醇筛选培养基中其胆固醇降解率最大且优于标准菌株植物乳杆菌（L. plantarum,LP）。并以菌株X3-2B为发酵剂做的发酵香肠其水分活度、pH值在相同天数时下降程度显著优于自然发酵组（P＜0.05）,色泽、乳酸菌数都优于对照组,且发酵香肠14 d与0 d相比,添加发酵剂的发酵香肠胆固醇含量显著降低（P＜0.05）且在贮存56 d时X3-2B组发酵香肠胆固醇含量低于自然发酵组与LP组,故菌株X3-2B可作为一株降胆固醇性能较好的肉制品发酵剂。     

乳酸菌在发酵香肠中的应用研究

筛选出适宜发酵肉制品使用的乳酸菌发酵剂,确定了其在发酵香肠中应用的最佳工艺条件,并对应用结果进行了分析讨论。     

肉制品发酵剂的筛选与发酵特性的研究

以MRS培养基为基础培养基,从自然发酵香肠和自制腌肉中分离、筛选出三株乳酸菌(F1、F2、F3),对其生化特性、发酵特性、生长状况、产酸能力、致死温度及菌株间的拮抗性进行研究,结果表明:3株乳酸菌均符合肉制品发酵剂的要求,可以作为肉制品发酵剂;菌株F1和F3,F2和F3可以作为肉制品的混合发酵剂.     

Comparison of the effects of a commercial and an autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter culture on the sensory and safety properties of a traditional Iberian dry‐fermented sausage “salchichón”

The effect of the addition of an autochthonous starter culture and commercial starter culture on the physico‐chemical and sensory characteristics of the dry‐fermented sausage ‘salchichon’ was investigated. Sausages were prepared with a mixture of Pediococcus acidilactici MC184 and Staphylococcus vitulus RS34 as the autochthonous starter culture (P184S34), ripened for 86 days, and compared with a commercial starter batch (CS1). Strains of acid lactic bacteria and Staphylococcus were identified in the samples along the ripening process which demonstrated that the inoculation of sausages assures their implantation during the ripening process. However, P184S34 starter culture showed a higher inhibitory effect on enterobacteria and coliform flora than the CS1 batches, guaranteeing a better quality hygienic sausages. Dry‐fermented sausages ripened with P184S34 showed higher amounts of NPN and volatile compounds derived from amino acid catabolism than the CS1 batches. Especially important was the result found in biogenic amines, since the P184S34 reduced their accumulation compared to the commercial starter batch. The inoculation of a decarboxylase‐negative autochthonous starter culture P184S34 reduced the biogenic amine accumulation guaranteeing safety and homogeneity of the products without producing a negative effect on the sensory characteristics of the traditional fermented sausages.     

低盐发酵香肠用优良菌株的分离筛选及鉴定

从10 种我国自然发酵制品中分离纯化得到52 株乳酸菌及56 株过氧化氢酶阳性球菌,首先通过菌株耐受性、发酵特性等指标对菌株进行初步筛选,然后利用抑菌特性和风味特性对菌株进行复筛,选择可能改善低盐发酵香肠安全性和风味的优良菌株,最终筛选得到3 株葡萄球菌Z9、L2和R2,以及4 株乳酸菌P6、P12、X和SN1-3。经由形态学特征、生理生化特征及16S rDNA序列分析对筛选得到的菌株进行鉴定,结果表明,葡萄球菌菌株Z9、L2为腐生葡萄球菌,R2为肉葡萄球菌;乳酸菌菌株P6、P12均为植物乳杆菌,X为干酪乳杆菌,SN1-3为戊糖片球菌。最后测定菌株的生长特性及产酸能力,研究菌株间的拮抗特性,最终筛选得到戊糖片球菌SN1-3与肉葡萄球菌R2作为制作发酵香肠的复配菌株。     

The effects of sodium lactate and starter cultures on pH, lactic acid bacteria, Listeria monocytogenes and Salmonella spp. levels in pure chicken dry fermented sausage

Two starter cultures (A and B) and seven sodium lactate concentrations were evaluated for chicken raw dry-fermented sausage processing. Starter culture B contained more lactic acid bacteria and less staphylococci than starter A. Their effects on acidification and inhibition of pathogens (Listeria monocytogenes and Salmonella spp.) were monitored. Starter culture B grew faster and was less inhibited by sodium lactate, thus inducting a faster and more important pH drop into the sausages. With lower pH, sausages processed with B starter were less contaminated by Listeria monocytogenes. The type of starter was found to influence the end-product pH, lactic acid bacteria content and extent of Listeria monocytogenes contamination. A 30-member panel did not note differences between sausages processed with the different starter cultures when lactate was added. Adding sodium lactate to the sausage mix reduced the pH drop in the dry sausage product. This acidification inhibiting effect of sodium lactate was greater for A. Sodium lactate significantly inhibited lactic acid bacteria development but did not reduce Listeria monocytogenes contamination frequency of the batches, unlike in many literature data. Sodium lactate may however control the acidification of the sausage processed with starter B, in order to obtain moderately acidified fermented sausages. A simple kinetic model was applied to our data. The sodium lactate content and especially the type of starter culture often had a significant effect on the four parameters of this empirical model (lag time, acidification time, initial and final pH).     

中式发酵香肠用发酵剂混合菌种的研究

将玫瑰色微球菌、干酪乳杆菌、植物乳杆菌、戊糖片球菌、嗜酸乳杆菌、木糖葡萄球菌采用正交试验法组合为 9组发酵剂 ,考察了发酵肠的 pH值、水分含量、乳酸菌活菌数、感官品质等的变化规律。结果表明 ,混合球菌更适合于作为发酵肠的发酵剂。经优化组合 ,筛选出了由葡萄球菌、干酪乳杆菌、玫瑰色微球菌、嗜酸乳杆菌、戊糖片球菌等混合菌制备的发酵剂 ,是符合发酵肠GMP要求的快速发酵剂 ,且经济合理 ,并赋予产品良好的风味。发酵条件 :37℃ ,RH >80 % ,2 0h。     

Safety and functional aspects of pre‐selected pediococci for probiotic use in Iberian dry‐fermented sausages

The purpose of this study was to investigate pre‐selected pediococci for potential probiotic use in Iberian dry‐fermented sausages. A total of twelve strains isolated from Iberian dry‐fermented sausages and pig faeces were evaluated according to safety and functional characteristics including biogenic amines and d ‐lactic acid production, antibiotic susceptibility, cell adhesion and antimicrobial activity against food‐borne pathogens. The strain P. acidilactici SP979 was able to establish itself and compete with enteropathogens such as Salmonella choleraesuis on the intestinal epithelium and an inhibition of such pathogenic bacteria as Listeria monocytogenes and Staphylococcus aureus in vitro. This strain was also considered safe to be used with regard to its void aminogenic potential, low d ‐lactic acid production and antibiotic resistance pattern; being identified as a potential probiotic meat starter culture suitable for manufacture of dry‐fermented Iberian sausages.     

复合发酵剂和天然香辛料对羊肉发酵香肠品质特性的影响

通过接种复合发酵剂和添加天然香辛料,采用相同的工艺条件生产4组羊肉发酵香肠,1组为对照组,2组为接种发酵剂组,3组为发酵剂+黑胡椒组,4组为发酵剂+黑胡椒+孜然组。分别测定4个组羊肉发酵香肠在发酵成熟和贮藏过程中pH值、Aw值、水分含量及微生物的变化。结果表明:在发酵结束(即第1.5天)时,试验组和对照组的pH值、Aw值和水分含量均呈下降趋势,试验组的pH值迅速降到最低值(即5.0以下),与对照组差异显著(P<0.05);在干燥成熟过程中,试验组的pH值、Aw值和水分含量迅速下降,添加香辛料组的pH值迅速回升,同时乳酸菌数维持在108cfu/g以上水平,高于对照组,细菌总数却低于对照组;在贮藏过程中,试验组的pH值和水分含量基本保持不变,且均低于对照组,而Aw值始终呈下降趋势,细菌总数小于对照组。上述结果表明,接种复合发酵剂和添加天然香辛料能迅速降低pH值、Aw值和水分含量,有效抑制腐败菌和致病菌的生长,提高羊肉发酵香肠的品质和保藏性。     

Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages

The effect of proteolytic starter cultures of Staphylococcus carnosus and Staphylococcus xylosus on biogenic amine production was examined during the fermentation process of dry sausages. Microbial counts (lactic acid bacteria, Micrococcaceae and Enterobactenaceae), pH, moisture and proteolysis-related parameters were also studied. The polyamines spermine and spermidine were the main amines found in the raw material and they only showed slight fluctuations during the fermentation. The four elaborated batches presented a significant (P < 0.001) formation of tyramine and putrescine. The main rate of amine production was during the first three days, when a sharp pH decrease and the development of lactic acid bacteria occurred. Sausages fermented with starters had lower amounts of tyramine than naturally fermented sausages (control), but differences in the Micrococcaceae counts were only significant during the first week of the ripening process. A slight formation of diaminopropane, cadaverine, agmatine, tryptamine and phenylethylamine was observed. The amounts of histamine were constant and remained below 0.5 mg/kg of dry matter, while serotonin, octopamine and dopamine were not detected. The sausages with Staphylococcus as starter culture showed strong proteolysis that was correlated with higher pH values than those of the control sausages. However, no positive correlation was found between the proteolysis index and biogenic amine production. Since proteolysis was stronger during the second half of the ripening process, the release of free amino acids as amine precursors occurred later than the early amine production.     

Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages

The addition of starter culture and high pressure processing after ripening improved the microbial quality of low-acid fermented sausages (fuet and chorizo). The use of Lactobacillus sakei CTC6626 and Staphylococcus xylosus CTC6013 as starter culture significantly reduced Enterobacteriaceae and Enterococcus levels in the finished sausages. Moreover, the addition of starter culture produced sausages of similar quality to traditional low-acid fermented sausages. Slightly lower pH values and higher cohesiveness were obtained for both fuet and chorizo with starter culture. Sensory analysis showed no differences between lots of chorizo whereas starter fuet was more acid and gummy. High pressure induced an additional reduction of Enterobacteriaceae in non-starter sausages. An increase of textural properties was observed after pressurization. No other differences were observed between non-treated and pressurized sausages.