猪肉自然发酵香肠中细菌和乳酸菌对生物胺积累的作用

在猪肉香肠的自然发酵时，检测了选择的污染菌对形成的生物胺的性质和产量的作用。本文主要研究的是在肉腐败过程中胺的变化和微生物生长的变化，而且重点研究的是加入产酪胺的短乳杆菌（L．brevis）和产尸胺的阴沟肠杆菌（E．cloacae）的猪肉发酵香肠在发酵时生物胺的积累。在腐败和香肠发酵时相关微生物和胺的量较多。尸胺的高度积累和大量的不理想肠细菌有关，在香肠发酵时，酪胺的产生并不完全是乳酸菌的作用。另一方面，也涉及到必要的生产香肠的自然发酵菌，污染菌对于腐胺和其它生物胺的作用，现在还不清楚。

CONTRIBUTION OF CONTAMINANT ENTEROBACTERIA AND LACTIC ACID BACTERIA TO BIOGENIC AMINE ACCUMULATION IN SPONTANEOUS FERMENTATION OF PORK SAUSAGES

The contribution of selected contaminant bacteria to the qualitative and quantitative profile of biogenic amine formed was examined during the spontaneous fermentation of pork sausages (without starter culture). The study mainly dealt with the evolution of the amine profile and microbial development during spoilage of meat, but also focused on the biogenic amine build-up during sausage fermentation using pork meat contaminated by a tyramine-positive Lactobacillus brevis strain and a cadaverine-positive Enterobacter cloacae strain. Amines and microbial counts correlated well during meat spoilage and sausage fermentation. The high accumulation of cadaverine was associated with the undesirably high number of Enterobacteriaceae. Tyramine production during sausage fermentation was not entirely attributable to contaminant lactic acid bacteria. On the contrary, the spontaneous fermenting flora needed to produce these types of product are also involved. The contribution of contaminant bacteria to the putrescine and other biogenic amines during meat fermentation remains unclear.