自然发酵中式香肠加工成熟过程中乳酸菌菌群研究

研究自然发酵川味、广味香肠加工成熟过程中乳酸菌菌群,旨在探明乳酸菌在香肠加工成熟过程中菌群分布及其变化规律。结果表明:(1)发酵初期两种香肠中乳酸菌数量均在104cfu/g水平,2d后不断增加,广味香肠中乳酸菌数量增加更快,第12天两者趋于一致,达到106cfu/g,第21天数量均跃升至107cfu/g,第30天达最大值,接近108cfu/g,40d后数量开始下降。(2)香肠中水分含量和pH值在加工成熟过程中总体呈下降的趋势,其乳酸菌数量变化与pH值和水分含量变化具有一定的相关性。(3)分离出的115株菌株经初步鉴定,杆菌80株,球菌35株,均为G ;从3个不同时期选出14株有代表性的菌株进行生理生化鉴定,拟确定S1-4、S3-2为清酒乳杆菌(Lactobacillus sakei),G21-10、C50-6、G50-4为戊糖乳杆菌(L.Pentosus),C21-6、C50-8、G50-9为植物乳杆菌(L.plantarum),其他的仅能鉴定到属,有乳杆菌、乳球菌。

Study on LAB populations during ripening of naturally fermented Chinese-style sausages

The lactic acid bacteria(LAB)populations in naturally fermented sausages-Sichuan flavor and Guangdong flavor were studied, aim to find out the rules of LAB distributing and succession changes. Results: (1) The amount of LAB were both at the level of 104cfu/g at the beginning, then increased two days later, the amount of Guangdong taste increased more quickly. By the 12th day, both came to the level of 106cfu/g, on the 21st day exceeded 107cfu/g, reached the peak on the 30th day, and then began to drop 40 days later. (2)The moisture content and the pH value of the fermented sausages were always falling during the ripening process. Their variation trend of the amount of LAB and pH value and moisture content were relationship at a certain extent. (3)Identification of the isolates revealedthat 80 strains belonged to Lactobacillus and 35 belonged to coccus, all were Gram-positive;biochemical identification was carried on 14 representative isolates from 3 different stages of ripening, S1-4, S3-2 were assigned to the species of Lactobacillus sakei, G21-10, C50-6, G50-4 L. Pentosus, C21-6, C50-8, G50-9 L. plantarum,the rest were assigned to Lactobacillus, Lactococcus.