复合发酵剂对发酵牛肉干理化品质及安全性能的影响

以清酒乳杆菌、戊糖片球菌及木糖葡萄球菌为复合发酵剂（1:2:2）制作发酵牛肉干，通过色差计及高效液相等仪器测定不同阶段牛肉干的pH、水分活度、色泽及生物胺含量等指标的变化，旨在探究复合发酵剂对发酵牛肉干理化品质和生物胺组成的影响。结果表明:接种上述复合发酵剂促使肉干中乳酸菌快速成为优势菌群，加快产品酸化速率，发酵结束时清酒乳杆菌+戊糖片球菌+木糖片球菌复合发酵剂组（LSS组）pH降为4.43，显著低于对照组（CO组）（P<0.05）；pH的快速下降促进肉干中水分快速蒸发和Aw的降低，显著抑制了肉干中肠杆菌的数量，使得LSS中肠杆菌数量降低到2.04 CFU/g。复合发酵剂的快速繁殖抑制了肉干中腐胺和尸胺的积累，LSS组尸胺和腐胺含量显著低于CO组（P<0.05）。随着加工温度和优势菌群数量的变化，对组胺产生较大抑制作用，使添加复合发酵剂的LSS组组胺含量（22.56 mg/kg）仅为CO组的1/2。因此，添加上述复合发酵剂有利于缩短发酵牛肉干加工周期、提高产品品质和安全性能。

Effects of Starter Cultures Combination on Physicochemical Quality and Safety of Fermented Beef Jerky

The fermented beef jerky was prepared using Lactobacillus sakei,Pediococcus pentosaceus and Staphylococcus xylose as the starter(1:2:2),and the pH,water activity,color and biological amine content of the beef jerky at different stages were measured by color difference meter and high-performance liquid phase instruments,all which aims to explore the effect of starter cultures combination on the physical and chemical quality and the composition of biological amines of fermented beef jerky.The results showed that the lactic acid bacteria in the beef jerky were rapidly transformed into the dominant bacteria group by inoculation with the compound starter,and the acidification rate was accelerated,the pH value of the LSS group was reduced to 4.43,significantly lower than that of CO(P<0.05)at the end of fermentation.The rapid decrease of pH value promoted the rapid evaporation of water and the decrease of Aw in the beef jerky,which significantly inhibited the number of Enterobacterium and reduced it to 2.04 CFU/g in LSS.The rapid propagation of the compound starter inhibited the accumulation of putrescine and cadaverine in the beef jerky,and the contents of putrescine and cadaverine in the LSS group were significantly lower than those in the CO group(P<0.05).With the change of processing temperature and the number of dominant bacteria,histamine was inhibited greatly,and the content of histamine in LSS group(22.56 mg/kg)added with the compound starter was only 1/2 of that in the CO group.Therefore,adding the compound starter is beneficial to shorten the processing period of fermented beef jerky and improve the product quality and safety.