肉类研究2025，Vol.39Issue(2)：1-10,10.DOI:10.7506/rlyj1001-8123-20240914-243
嗜根考克氏菌与植物乳植杆菌复合发酵对香肠品质及细菌群落的影响
Effects of Co-fermentation with Kocuria rhizophila and Lactiplantibacillus plantarum on Sausage Quality and Bacterial Community
摘要
Abstract
In this study,a combination of Kocuria rhizophila AP1 and Lactiplantibacillus plantarum L was used as a starter culture for fermented sausages,and naturally fermented sausages were used as blank controls.The effects of co-fermentation with K.rhizophila AP1 and L.plantarum L on sausage quality were explored by measuring the pH value,moisture content,water activity,residual nitrite,texture,color difference,free amino acid content,and viable bacterial count.The results showed that after inoculation of the starter culture,the pH value,and nitrite content were significantly reduced(P<0.05),indicating high safety;the hardness and chewiness were improved as well as the brightness and color,and the release of free amino acids from fermented sausages was promoted,thus improving its sensory quality.Moreover,the inoculation treatment enhanced the competitiveness of dominant bacteria and inhibited the growth of harmful bacteria.K.rhizophila AP1 was positively correlated with the production of most free amino acids.Therefore,co-fermentation with Kocuria and lactic acid bacteria can improve the quality and safety of sausages.关键词
嗜根考克氏菌/植物乳植杆菌/发酵香肠/细菌多样性/游离氨基酸/理化特性/感官品质Key words
Kocuria rhizophila/Lactiplantibacillus plantarum/fermented sausages/bacterial diversity/free amino acids/physicochemical properties/sensory quality分类
轻工纺织引用本文复制引用
陈骏飞,申挥,张珂铭,汤回花,胡永金,肖华,李宏,刘毕琴,史巧..嗜根考克氏菌与植物乳植杆菌复合发酵对香肠品质及细菌群落的影响[J].肉类研究,2025,39(2):1-10,10.基金项目
云南省中央引导地方科技发展资金项目(202407AA110005) （202407AA110005）
云南省创新引导与科技型企业培育计划项目(202404BU090030 （）
202404BI090013) （）
