摘要
以不接种发酵剂(CK1组)和接种商业发酵剂(CK2组)组为对照,探究植物乳杆菌(Lactobacillus plantarum)b-2和腐生葡萄球菌(Staphylococcus saprophyticus)sw50以11(A组)和13(B组)组成发酵剂对发酵香肠菌相、挥发性风味成分及品质的影响。采用高通量测序技术分析菌相,并通过气相色谱-离子迁移色谱分析挥发性风味成分。结果表明,经30 h发酵,B组发酵香肠优势菌群为乳杆菌科(Lactobacillaceae)和葡萄球菌属(Staphylococcus)细菌,品质最优,其挥发性风味物质包括乙酸乙酯、2-甲基丁醛、乙缩醛、3-甲基丁酸乙酯等,亚硝酸盐残留量为(2.906±0.025)mg·kg^(-1),TBARS值为(1.42±0.05)mg·kg^(-1)。植物乳杆菌b-2与腐生葡萄球菌sw50以13复配有助于改善发酵香肠品质,提高安全性。上述结果对于发酵香肠工业化生产具有指导意义。
To explore the effects of starter cultures composed of Lactobacillus plantarum b-2 and Staphylococcus saprophyticus sw50 at the ratios(V/V)of 1:1(Group A)or 1:3(Group B)on the microbial profile,volatile flavor components and quality of fermented sausages,the non-inoculated(Group CK1)and the commercial starter(Group CK2)groups were used as the controls.Highthroughput sequencing technology was used for microbial profile analysis,and gas chromatography-ion mobility chromatography was used to analyze volatile flavor components.The results showed that,after 30 h fermentation,Lactobacillaceae and Staphylococcus were the dominant flora in Group B fermented sausage,and it showed the best quality,its volatile flavor substances included a ethyl acetate,2-methylbutanal,acetoin,ethyl 3-methylbutyrate,etc.,its residual nitrite was(2.906±0.025)mg·kg^(-1),and the TBARS value was(1.42±0.05)mg·kg^(-1).Inoculate L.plantarum b-2 and S.saprophyticus sw50 at a ratio of 1:3 helped to improve quality and enhanced safety of fermented sausages.The above results had certain guiding significance for the industrial production of fermented sausages.
作者
张香美
卢涵
叶翠
裴正钰
闫洪波
ZHANG Xiangmei;LU Han;YE Cui;PEI Zhengyu;YAN Hongbo(School of Biological Science and Engineering,Hebei University of Economics and Business,Shijiazhuang 050061,China)
出处
《东北农业大学学报》
CAS
CSCD
北大核心
2021年第3期45-53,共9页
Journal of Northeast Agricultural University
基金
河北省重点研发计划项目(19227116D)
河北省高等学校科学技术研究项目(ZD2019090)。
关键词
发酵香肠
高通量测序
气相色谱-离子迁移色谱
发酵剂
挥发性风味成分
fermented sausage
high-throughput sequencing
gas chromatography-ion mobility chromatography
starter
volatile flavor component
