鲁氏酵母菌对发酵香肠品质的影响研究-《中国调味品》

文章信息/Info

Title:: Effect of Zygosaccharomyces Rouxii on the quality of fermented sausages

摘要:: 本研究以鲁氏酵母菌和分离自传统发酵香肠的植物乳杆菌作为发酵剂，混合制作发酵香肠，研究对发酵香肠中理化品质、微生物及感官品质的影响，探讨鲁氏酵母菌对发酵香肠品质的影响。研究发现，鲁氏酵母菌可以协同乳酸菌促进香肠发色，降低水分及pH值，缩短发酵时间，并在发酵香肠中生长良好，且未对乳酸菌产生消极影响，成熟后产生的风味物质及香气成分能够让大众接受。因此，鲁氏酵母菌在发酵香肠生产发酵过程中有积极影响，可进一步应用于发酵肉制品中。

Abstract:: In this study, Zygosaccharomyces rouxii and Lactobacillus plantarum isolated from traditional fermented sausage were mixed to produce fermented sausage. The effects of Z. rouxii on physicochemical qualities, microbial and sensory qualities of fermented sausage were studied, and the possibility of application of Z. rouxii in fermented sausage was discussed. The results showed that Z. rouxii could promote the color of sausage, reduce the value of water and pH, shorten the fermentation time, and grow well in fermented sausage, and had no negative effect on lactic acid bacteria. Mature flavor and aroma components can be accepted by the public. Therefore, Z. rouxii has a positive effect on the fermentation of fermented sausages, and can be further applied in fermented meat products