更新时间：06-17 （乖,爱学习）提供原创文章
摘要:本课题主要利用前期实验室筛选出来具有降解亚硝酸盐活性、耐盐的乳酸菌作为发酵剂，以猪肉为原料进行发酵制备发酵香肠，研究了降解亚硝酸盐菌株对发酵香肠发酵期和贮藏期的乳酸菌菌数、pH、亚硝酸盐含量及对发酵香肠储藏过程中含水量的影响。研究结果表明，E、F两种菌种之间无拮抗作用，在香肠发酵过程中乳酸菌菌数在9×104-77×107/个的范围内发生变化，但乳酸菌数一直都能够保持在较高水平；pH值也发生明显的变化即pH值从6.9降至5.2左右，说明乳酸菌在发酵过程中能够产生大量的酸，使其pH值下降；亚硝酸盐含量的变化范围为2.48-12.81mg/g，要比一般香肠中含量要低，且变化幅度较大。在储藏过程中，乳酸菌菌数在8×106-6.9×107/个的范围内发生变化，变化相对平缓，但也能够保持在较高水平，可以说明乳酸菌一直都是发酵香肠生产中的优势菌；发酵香肠的含水量也在大幅度的下降，从53.6%左右下降至24.3%左右；另外pH值在储藏过程中一直保持在5.2左右，可能是由于这可能是因为温度相对较高和水分含量下降,抑制了乳酸菌的生产繁殖和产酸，同时部分乳酸菌由于各种因素致死，所以pH不会有明显的变化；由于受到各种因素的影响，亚硝酸盐的含量在储藏过程中有明显的下降，可降低至4.509mg/g左右，很大程度地提高了香肠的安全性。
关键词 发酵香肠；乳酸菌；亚硝酸盐；降解
Abstract:The main subject of early laboratory screening of degradation activity of nitrite, salt-tolerant lactic acid bacteria as a leavening agent. pork was used as raw materials. Researching that the degradation nitrite strains fermented sausage fermentation process pH, nitrite content, the number of bacteria and the pH of the fermented sausages during storage, the content of nitrite, the influence of water content and the number of bacteria. The results show that E,F two strains of antagonism between the number of lactic acid bacteria in sausage fermentation process in 9× 104-77×107/'s range of changes, but the number of lactic acid bacteria have been able to maintain higher level; pH value changed significantly i.e. pH values from about 6.9 to 5.2, the lactic acid bacteria in the fermentation process to be able to produce large amounts of acid, pH value decreased; nitrite content in the range of 2.48-12.81mg/g, lower than the average sausage in content and variation. During storage, the number of lactic acid bacteria in 8×106-69×106/'s within the scope of change, the change is relatively flat, but can be maintained at a high level, the lactic acid bacteria has always been the dominant bacteria in fermented sausage production ; the fermented sausages moisture content also greatly decreased, decreased from about 53.6% to about 24.3%; addition, pH value has been maintained at about 5.2 during storage may be due to this may be because of the relatively high temperature and moisture content decreased, inhibition of the production of lactic acid bacteria multiply and produce acid, at the same time part of the lactic acid bacteria to death due to various factors, so there will be no significant changes in pH; nitrite content during storage due to various factors, drop can be reduced to about 4.509mg/g, greatly increase the safety of the sausage.
Keywords Fermented sausage Lactic acid bacteria Nitrite Degradation