【作者】 韩建春；

【导师】 张兰威；

【作者基本信息】 东北农业大学 ， 食品科学与工程， 2000， 硕士

【摘要】 本实验的目的是分离自然发酵风干肠中的优势菌，并确定其在风干肠成熟过程中的作用。以此确定北方风干肠纯菌接种工业化生产的发酵剂，并探讨加入配料对肠品质的影响，同时对主要工艺参数进行了研究，为指导生产服务。 在自然风干发酵的条件下，利用MRS、APT、MSA及肉汤培养基对各阶段的风干肠中优势菌进行分离。根据菌体和菌落特征在发酵0-3天共分离出八种优势菌，根据生理生化实验结果，初步确定这八种菌分别为两种乳杆菌、两种芽孢杆菌、腐生葡萄球菌、肠膜明串珠菌、戊糖片球菌及易变微球菌。 将分离出的八种菌活化扩大培养后，以植物乳杆菌、清酒乳杆菌、腊样芽孢杆菌为参照，按1％的比例加入肠馅中，进行发酵。通过对细菌总数、pH值、TBA值、蛋白质含量、脂肪含量、水分含量、水分活度、WSN、NPN、SSN含量的测定，得出：添加的各种菌均在发酵过程中均处于优势地位。在产酸能力上，以乳杆菌属、肠膜明串珠菌及戊糖片球菌表现突出。这一性能在水分含量，水分活度等方面亦有证实。其中以植物乳杆菌能力为最强。而易变微球菌及芽孢杆菌表现出良好地分解蛋白质、脂肪的性能。腐生葡萄球菌表现出强烈的脂肪分解能力，但在发酵过程中受到抑制。综合产酸能力、“生香”、“生色”能力及安全卫生、降低成本、减少工序的要求，确定以植物乳杆菌，易变微球菌及性能表现适中的芽孢杆菌Ⅱ为风干肠发酵剂的组成微生物。 三种微生物植物乳杆菌∶易变微球菌∶芽孢杆菌Ⅱ以2∶2∶1的比例为发酵剂，按1％的量加入肠馅中。添加0.2％饴糖后对pH值的影响较小，但促进了微生物的生长。另辅助添加乳清粉、复合磷酸盐及酪朊酸钠，以水分含量、细菌数、感官评定评定为参数，通过正交实验设计。得出结论：2％的乳清粉、0.2％的复合磷酸盐及0.2％的酪朊酸钠可促进发酵剂的生长，提高风干肠的含水量，而且对产品的感官品质有所提高。 用气相色谱法测定纯菌接种风干肠中的游离脂肪酸的含量，结果表明游离脂肪酸含量高于自然发酵，风味较对照组浓郁。更多还原

【Abstract】 The predominate bacteria were looking for in natural fermenting and ripening processing of sausage. Effects of adding these bacteria to sausages on physical-chemistry properties were investigated. Effects of adding ingredients to sausages on microbiological situation, water contents and free fatty acid contents were investigated too.In conduction of natural fermentation and ripening bacteria were isolated by the culture-mediums of MRS,APT,MSA and Meat Soup. Eight strains were found out during natural fermentation and ripening process. From the analysis of physical-chemistry properties, microbiology situation and hucker dye, these strains are Lactobacillus two species, Bacillus two species ,Pediococcus pentosaceus,Kocuria varians,Staphlococcus Saprophyticus, Leuconostoc. mesenteroides.By finished the eight strains?culturing, all the strains and three control strains L..akei, L.planturm, B.cereus were inoculated to dry sausages separately. Studies on the microbiological situation in dry-sausages showed that all starter cultures grew rapidly and became the predominate bacteria during the fermentation and ripening. The sausages were analyzed on pH, water activity, weight loss, fat contents, protein contents, SSN,WSN NPN contents,free fat acid contents.Lactobacillu.s,Lc.mesenteroides and P.pentosaceus have a strong influence on the production of acid. L.planturm is the best strain. S.saprophyticus has strong lipolytic activities. Kvarians and Bacillus can grow well in the condition of low pH. They have strong lipolytic and proteolytic activities. L.planturm, K.varians and B.species II were proved to be appropriate.The proportion of L.planturm, Kvarians and B.species II was 2 2 1. The experimental design was setup as a fractional factorial design examining. Eight types of dry sausages were manufactured. These sausages were added with whey powders, sodinumcaseinate, mulit-phosphate in different level. The evolution of water activity, pH and the amount of total bacteria, together with the results of organolepet evolution showed that the optimum proportion of sugar was 0.2%, whey powder was 2%, sodinum-caseinate was 0.2% and multi-phosphates was 0.2%.Sausages were made with starter cultures. Free Fatty Acid was investigated b5?the method of GC. Sausages have high content and fine structure of free fatty acid.更多还原