发酵香肠乳酸菌发酵剂筛选标准

乳酸菌是发酵香肠最重要的发酵剂菌种。本文介绍了发酵香中乳酸菌的作用,乳酸菌发酵剂的发展历史,着重探讨了发酵香肠乳酸菌发酵剂筛选标准。     

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。     

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。     

乳酸菌发酵中式香肠发色效果研究

在研究乳酸菌发酵中式香肠的发色效果时,研究结果表明：乳酸菌发酵能够改善中式香肠的发色稳定性和呈色效果,使颜色更鲜艳。同时可大幅降低亚硝酸钠的添加量及其在成品中的残留量,而且发色作用较好。     

木糖醇对发酵香肠水分及微生物的影响

研究木糖醇发酵香肠和传统发酵香肠贮藏期间水分及微生物的变化。通过检测木糖醇发酵香肠和传统发酵香肠贮藏期间水分含量、水分活度,以及乳酸菌、小球菌、肠杆菌三种菌的菌落总数,得出:添加木糖醇的发酵香肠水分含量高于同一贮藏时间的传统香肠,水分活度明显低于同一贮藏时间的传统发酵香肠,发酵香肠中添加木糖醇,对乳酸菌有轻微的抑制作用,贮藏期间小球菌逐渐减少,对肠杆菌的抑制作用明显,且木糖醇发酵香肠的感官评分优于传统香肠。对添加木糖醇发酵香肠的研究为延长发酵香肠的货架期提供理论参考。     

发酵牦牛骨泥香肠工艺条件的优化

以猪肉和牦牛骨泥为原材料,选用不同种类的乳酸菌进行发酵,结合p H、感官品评研究了原料肉肥瘦比、乳酸菌的种类、乳酸菌添加比例、香肠发酵时间、发酵温度对发酵牦牛骨泥香肠品质的影响。根据实验结果发现,原料肉肥瘦比为15:85、乳酸菌选择TS-H1346、乳酸菌添加量为0.1%、发酵温度为30℃、发酵时间为48 h时的发酵牦牛骨泥香肠感官品质最佳。发酵香肠蒸煮后,细菌总数为9.7×103 CFU/g,符合熏煮火腿国家卫生标准。     

霉菌在发酵香肠中的应用

发酵香肠是肉制品深加工中一个新的研究领域，但利用乳酸菌、酵母菌混合发酵有一定的局限性。在此前题下，本实验利用乳酸菌、酵母菌、霉菌共同发酵香肠，重点探讨霉菌在香肠发酵中的最佳工艺条件。     

发酵香肠在发酵过程中微生物变化的研究

该文对四种中式发酵香肠在成熟过程中的菌相变化以及理化变化进行了研究,结论如下:乳酸菌是发酵香肠成熟过程中的优势菌,乳酸菌在第7天达到了最大值108cfu/ml以上,在成熟干燥的后期,乳酸菌呈下降的趋势;葡萄球菌和微球菌在发酵香肠成熟过程中的变化趋势与乳酸菌很相似,在发酵阶段或灌肠后的一周内达到了最大值,但其数量远远低于乳酸菌,在成熟时期开始下降,并且下降速度比较大.     

鲁氏酵母菌对发酵香肠品质的影响研究

该研究以鲁氏酵母菌和分离自传统发酵香肠的植物乳杆菌作为发酵剂,混合制作发酵香肠,研究其对发酵香肠理化品质、微生物指标及感官品质的影响,探讨将鲁氏酵母菌加入发酵香肠中的适用性。研究发现,鲁氏酵母菌可以协同乳酸菌促进香肠发色,降低水分及pH值,缩短发酵时间,并在发酵香肠中生长良好,且未对乳酸菌产生消极影响,成熟后产生的风味物质及香气成分能够让大众接受。因此,鲁氏酵母菌在发酵香肠生产发酵过程中有积极影响,可进一步应用于发酵肉制品中。     

乳酸菌发酵中式香肠发色效果研究

本文研究乳酸菌发酵式香肠的发色效果,研究结果表明,乳酸菌能够改善式香肠的发色稳定性和呈色效果,使颜色更鲜艳,同时了可大幅度降低亚硝酸钠的添加量及其在成品中的残留量,而且发色作用较。     

Comparison of Bacteriological Status During Ripening of Traditional Fermented Sausages Filled into Different Diameter Artificial Casings

The ripening process of fermented sausages is affected by diameter and type of sausage casings, and depends on changes in the microflora, important from hygienic and technological aspects. The aim of this study was to compare the bacteriological status sausages which were stuffed in artificial collagen sausage casings of different diameters (35 mm and 60 mm) during ripening and drying. The sausage stuffing was the same, as was the uncontrolled ripening conditions. In bigger diameter sausages, significantly higher average total bacterial count, enterobacteria and lactic acid bacteria counts were found than in smaller diameter sausages.     

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.     

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.     

Screening of lactic acid bacteria and bifidobacteria for potential probiotic use in Iberian dry fermented sausages

The purpose of this study was to select lactic acid bacteria and bifibobacteria strains as potential probiotic cultures during the processing of Iberian dry fermented sausages. A total of 1000 strains were isolated from Iberian dry fermented sausages (363), and human (337) and pig faeces (300) in different culture media. Around 30% of these strains, mainly isolated from Iberian dry fermented sausages in LAMVAB agar, were pre-selected for testing as potential probiotics by their ability to grow adequately at the pH values and NaCl concentrations of these meat products during the ripening process. Of the in vitro investigations used to predict the survival of a strain in conditions present in the gastro intestinal tract, exposure to pH 2.5 showed itself to be a highly discriminating factor with only 51 out of 312 pre-selected strains resisting adequately after 1.5h of exposure. All acid-resistant isolates identified as lactobacilli originated from human faeces (Lactobacillus casei and Lactobacillus fermentum) and pig faeces (Lactobacillus reuteri, Lactobacillus animalis, Lactobacillus murinus, and Lactobacillus vaginalis). Pediococcus acidilactici strains were isolated from Iberian dry fermented sausages and pig faeces, whereas the greatest number of Enterococcus strains were identified as Enterococcus faecium, with this species being isolated from Iberian dry fermented sausages, and human and pig faeces. Most of these strains are promising probiotic meat culture candidates suitable for Iberian dry fermented sausages.     

Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units

Naturally fermented sausages produced in nine traditional French processing units and their environmental surfaces were characterised by microbial and physico-chemical analyses. Salmonella and Staphylococcus aureus were not detected in the environment whereas Listeria monocytogenes was detected in four samples. Staphylococcus/Kocuria, lactic acid bacteria (LAB), Enterobacteriaceae, Pseudomonas, yeasts/moulds and enterococci contaminated the surfaces of two processing units, indicating insufficient cleaning and disinfection procedures. The final sausages did not present any health risk in seven of the processing units. In two of the processing units, the final sausages were contaminated with S. aureus and L. monocytogenes, respectively, at levels exceeding the maximum tolerable limit. Staphylococcus/Kocuria and LAB grew well in the products. Biogenic amines were found in the majority of the final products. Their occurrence was associated with high numbers of lactic acid bacteria and enterococci. The study outlined the processing and microbial diversities of French naturally fermented sausages.     

Quality characteristics of fermented sausage prepared with soy sauce

Food Science and Biotechnology - The contributions of soy sauce to the quality characteristics of fermented sausages were investigated. The number of lactic acid bacteria in sausages prepared with...     

Selected characteristics of dry fermented sausages prepared with quick‐dry‐slice (QDS process) technology and their comparison with traditional products

The aim of the study was to compare selected chemical, microbiological, instrumental, and sensory properties of sliced dry fermented sausages produced using quick‐dry‐slice (QDS) technology or by the traditional way. The fermentation process took place as standard with both the technologies employed, and the level of lactic acid and acetic acid in the QDS products corresponded to the traditional technology. QDS products showed lower pH value, higher total viable count, and lactic acid bacteria (LAB) count by approximately 1 log cfu/g (p < .05). Species determination of LAB found the presence of only Pediococcus pentosaceus in QDS products, while species of the genus Lactobacillus were also found in samples of the traditional products. The results of instrumental color analysis did not indicate statistically significant differences between the samples. The sensory analysis of the products revealed only minimal differences.

Practical applications

Quick‐dry‐slice (QDS) technology is a new method for preparing sliced dry meat products that enables shortened production period for fermented sausages. This paper brings a comparison of selected chemical, instrumental, microbiological, and sensory properties of sliced dry fermented sausages produced using QDS technology with similar products produced in the traditional way. The QDS products in our study showed similar sensory, chemical, and instrumental properties and better microbiological quality in comparison to the traditional sausages. QDS technology can be said to be entirely suitable for the preparation of standard industrially produced dry 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。     

自然发酵风干肠生产过程中微生物变化及理化性质的分析

以自然发酵风干肠为研究对象,分析了生产过程中微生物数量和理化指标的变化。微生物方面,按总菌数、乳酸菌、葡萄球菌和酵母菌几个大类研究各自的变化以及相互之间的作用关系;理化方面,分析了pH值、水分含量、水分活度及总氮含量几个重要指标,并阐述了各个理化指标之间及其与微生物变化的关系。