干酪乳杆菌和戊糖片球菌在发酵香肠中的作用研究

本研究对以干酪乳杆菌(Lactobacillus casei)和戊糖片球菌(Pediococcus pentosaceus)为发酵剂的发酵香肠在成熟过程中微生物和理化生化指标变化进行测定,通过与自然发酵和添加抑菌剂的香肠进行比较,确定两种乳酸菌均对发酵香肠成熟中活菌总数、乳酸菌总数有显著的增加作用,均能有效抑制发酵香肠中有害菌的生长,迅速降低香肠的pH、AW值,显著降低香肠中的亚硝酸盐残留量,更好的保障发酵香肠的安全性;干酪乳杆菌在抑制有害菌、降低香肠的pH值、AW值等方面的作用明显强于戊糖片球菌,更适合发酵香肠安全性的要求;发酵香肠的内源酶对其蛋白质和脂肪的变化起决定性作用。

Study on Effects of Lactobacillus casei and Pediococcus pentosaceus on Fermented Sausage

The microbiological and chemical compositions were studied during dry fermentation and ripening of sausage which fermented by Lactobacillus casei and Pediococcus pentosaceus,and the natural fermented sausages and the ones added with bacteriostatic agent were compared.The results showed that Lactobacillus casei and Pediococcus pentosaceus can marked increase the total number of living bacteria,effectively restraint maleficent bacteria,rapidly decrease the pH and AW value,significantly reduce the nitrite remnant allowance,and give the fermented sausages better security guarantee;In the function of inhibiting maleficent bacteria and decreasing the pH and AW value,Lactobacillus casei is stronger than Pediococcus pentosaceus,and is more suitable for the requirement of the fermented sausage security.