肉用发酵菌株的筛选及其在低盐发酵香肠中的应用

该研究以蛋白酶、脂肪酶活性和抑菌活性筛选肉用发酵菌株，通过分子生物学技术对其进行鉴定，并将其应用于低盐发酵香肠中，通过感官、理化及微生物指标分析评价其应用效果。结果表明，筛选鉴定得到两株适用于肉类发酵、安全且具有蛋白酶及抑菌活性的菌株，分别为植物乳杆菌（Lactiplantibacillus plantarum）BR-12和木糖葡萄球菌（Staphylococcus xylose）H-1，其中菌株BR-12还具有脂肪酶活性，两菌株间无拮抗作用。菌株BR-12与H-1按2∶1和1∶5的比例接种制备的低盐发酵香肠pH下降迅速，肠杆菌数与挥发性盐基氮含量较低，感官评分较高，硬度适中，弹性好，呈特有的玫瑰红色，且两菌株接种比例为2:1时，品质更好，说明菌株BR-12和H-1复配发酵有利于提高产品安全性，改善低盐发酵香肠滋气味，可用于低盐香肠发酵。

Screening of strain for meat fermentation and its application in low-salt sausage fermentation

In this study, strains for meat fermentation were screened by protease, lipase and bacteriostatic activities, identified by molecular biological techniques, and applied to produce low-salt fermented sausages. The application effects of these strains were evaluated through sensory, physicochemical and microbiological analysis. The results showed that two strains, Lactiplantibacillus plantarum BR-12 and Staphylococcus xylose H-1 were safe and suitable for meat fermentation and had protease and antibacterial activities. Among them, the strain BR-12 also had lipase activity, and there was no antagonism between the two strains. The pH of low-salt fermented sausage inoculated with BR-12 and H-1 at the ratio of 2∶1 and 1:5 decreased rapidly, the number of Enterobacter and volatile salt nitrogen content were lower, the sensory score was higher, the hardness was moderate, the elasticity was good, and the color was unique rose red. When the inoculation ratio of the two strains was 2∶1, the quality was better. The results indicated that the fermentation with combined strains BR-12 and H-1 could improve the safety and the taste of low-salt fermented sausages, thus could be used as starters in low-salt fermentation sausages.