不同发酵剂发酵香肠中微生物变化和理化变化的研究

研究了在五组不同发酵剂作用下,在香肠的发酵和成熟过程中微生物指标和部分理化指标的变化情况,并做出了相应的分析和结论。结果表明,各类发酵微生物的生长都是先上升后下降的趋势,乳酸菌在混合发酵组的生长比在单一菌种组的生长更旺盛,球菌的生长也受乳酸菌的影响,两者表现出协同作用。各理化指标的变化趋势均良好,亚硝酸盐含量和挥发性盐基氮的量均控制在安全范围内,不同发酵剂对理化指标的影响差异不显著。

Research of changes of microorganism properties and physicochemical characteristics in sausages with different culture starters

In this article,the changes of microbial properties and physicochemical characteristics during the fermenting and ripening process of sausages,which were added with 5 different kinds of starters,were studied.The results indicated that at the beginning stage,the amounts of microorganism increased and then decreased in the sausage.The lactic acid bacteria(LAB) from the mixed starter grew better than in the single starter,while growth of the lactic acid cocci was also effected by LAB.The physic-chemical indexes changed well,the contents of nitrite and TVBN were under controlled in the security scale.The diversity of the different starters on the physic-chemical indexes was not apparent.