微生物亚硝化抑制剂对风干肠发酵成熟期间微生物菌落变化的影响及其感官评价分析

为研究微生物亚硝化抑制剂（microbial nitrosation inhibitor，MNI）对风干肠发酵和成熟过程中微生物群落动态变化及感官特性的影响，该试验设计4组风干肠，MNI组：添加MNI；MNIP组：添加MNI并接入PRO-MIX5商业发酵剂（木糖葡萄球菌、清酒乳杆菌、类植物乳杆菌）；FBFAP组：发酵牛骨调味基料和复配抗氧化剂（fermented beef flavorings and compound antioxidant，FBFA）并接入PRO-MIX5；CK组。结果表明：在发酵阶段，4组风干肠乳酸菌数逐渐增多，MNI组和MNIP肉馅分别在发酵的15 h、12.5 h达到发酵终点即pH降到5.4~5.6，乳酸菌数分别为8.99 lg cfu/g、8.91 lg cfu/g，显著高于CK组发酵终点（22 h）的乳酸菌数8.88 lg cfu/g（p<0.05）。到成熟终点时，革兰氏阴性腐败微生物在MNI组的相对丰度占比最低（19.35%），对肠杆菌科和假单胞菌的抑制率分别为30.43%、27.22%，仅次于MNIP组37.00%、33.79%，优于CK组和FBFAP组。综合分析，MNI能作为促生长因子，促进肉馅中乳酸杆菌属菌的生长，在接种有发酵剂PRO-MIX5的风干肠中加入MNI对腐败微生物的抑制效果优于FBFAP。单独添加MNI或MNI与PRO-MIX5协同作用均能提高风干肠微生物安全性和感官性能，说明MNI在提高风干肠安全品质方面具有广阔的应用前景。

Effects of Microbial Nitrosation Inhibitors on the Changes of Microbial Colony during the Fermentation and Maturation of Air Dried Sausage and Sensory Evaluation Analysis

In order to study the effects of microbial nitrosation inhibitors (MNI) on the dynamic changes of microbial community during the fermentation and maturation of air-dried sausage and sensory properties, four groups of air-dried sausages were designed: MNI group: MNI was added; MNIP group: MNI was added and PRO-MIX5 commercial starter (Staphylococcus xylose, Lactobacillus sake, Lactobacillus plantarum) were inoculated; FBFAP group: PRO-MIX5 commercial starter was inoculated while adding fermented beef flavorings and compound antioxidant; CK group: blank control group (CK). The results showed that in the fermentation stage, the number of lactic acid in the air-dried sausages of the four groups gradually increased, MNI group and MNIP group meat stuffing reached the fermentation end point at 15 h and 12.5 h respectively, that is, the pH decreased to 5.4~5.6, and the number of Lactic acid bacteria was 8.99 lg cfu/g and 8.91 abundance of lg cfu/g respectively, which was significantly higher than that in CK group (8.88 lg cfu/g at 22 h) (p<0.05). At the end of maturity, the relative Gram-negative spoilage microorganisms in MNI group was the lowest (19.35%), and the inhibition rates of Enterobacteriaceae and Pseudomonas were 30.43% and 27.22% respectively, second only to MNIP group 37.00% and 33.79%, which was better than CK group and FBFAP group. Comprehensive analysis shows that MNI can be used as a growth promoting factor to promote the growth of Lactobacillus in meat stuffing, the inhibitory effect of MNI on spoilage microorganisms was better than that of FBFAP. The addition of MNI alone or the synergistic effect of MNI and PRO-MIX5 can improve the microbial safety and sensory performance of air-dried sausages, indicating that MNI has a broad application prospect in improving the safety quality of air-dried sausages.