传统发酵肉成熟过程中微生物菌群和理化性质变化

研究添加戊糖片球菌、木糖葡萄球菌（1∶1）复合发酵剂的发酵肉与自然发酵肉成熟过程中的微生物 菌群、理化性质及质构品质变化。结果表明：在成熟过程中，添加发酵剂的发酵肉（实验组）与自然发酵肉 （对照组）相比，酵母菌和肠肝菌数量无显著差异，而细菌菌落总数、乳酸菌、葡萄球菌数量均有显著差异 （P＜0.05）；且实验组发酵肉的最终pH值、水分含量、亚硝酸盐含量等理化指标均低于对照组，质构指标均优于 对照组；添加发酵剂的发酵肉在微生物菌群多样性和风味品质等方面均明显优于自然发酵肉。

Changes in Microbial Flora and Physicochemical Properties of Traditional Fermented Meat during Ripening

In this paper, we analyzed the changes in the microbial flora and physicochemical properties of naturally fermented meat (control) and meat fermented with a mixture of Pediococcus pentosaceus and Staphylococcus xylose (1:1) during the fermentation process. According to the results, there was a significant difference in yeast and enterobacteriaceae counts (P < 0.05) but not in total bacterial, lactic acid bacterial or Staphylococcus counts between the natural and inoculated fermentations. The pH value, moisture and nitrite content of inoculated meat at the end of fermentation were lower than those of the control, while the former was superior to the latter in texture parameters as well as microbial community diversity and flavor quality.