食品工业科技2017，Vol.38Issue(1)：182-188,7.DOI:10.13386/j.issn1002-0306.2017.01.027
一种复合微生物发酵剂对发酵香肠品质的影响
Effect of a compound microbial fermentation agent on the quality of fermented sausage
摘要
Abstract
In this study,Staphylococcus xylose S253 and Lactobacillusfermentum Y4 which separated from Rugao ham and Jinhua ham were used as starter cultures to investigate their influence on the composition,physical,chemical quality and sensory quality of fermented sausage.At the amount of 107 cfu/g,the reducing rates of Aw and pH values from experimental group were significantly greater than those from control group(p ＜0.05).Hardness and chewiness of experimental group were significantly higher than that of control group (p ＜ 0.05),and TBARS values were significantly lower than other groups (p ＜ 0.05).When S.xylosus and L.fermentum(3∶ 1,v/v)were selected as starter cultures,the a*/b* values were significantly higher than other groups(p ＜ 0.05),and the comprehensive sensory scores were significantly improved (p ＜ 0.05).The results showed that there were significant effects of different microbial starter cultures on the quality of fermented sausages.According to the overall sensory results,the comprehensive quality of fermented sausages was the best when S.xylosus and L.fermentum were at the ratio of 3∶1 (v/v)as starter cultures with inoculums size of 107 cfu/g.关键词
微生物发酵剂/发酵香肠/木糖葡萄球菌S253/发酵乳杆菌Y4Key words
Microbial starter cultures/fermented sausage/Staphylococcus xylose S253/Lactobacillus fermentum Y4分类
轻工纺织引用本文复制引用
张聪,周光宏,徐幸莲,张万刚..一种复合微生物发酵剂对发酵香肠品质的影响[J].食品工业科技,2017,38(1):182-188,7.基金项目
十二五国家重点研究计划(2016YFD0400703) （2016YFD0400703）
南京农业大学-塔里木大学青年教师开放科研基金(KYLH201501,KYLH201501-2). （KYLH201501,KYLH201501-2）
