Effects of inoculation of commercial starter cultures on the quality and histamine accumulation in fermented sausages.
Effects of inoculation of commercial starter cultures on the quality and histamine accumulation in fermented sausages.
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DOI：
10.1111/1750-3841.12765
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发表时间：
2015-02
影响因子：
3.9
通讯作者：
Xinhui Wang;Hongyang Ren;Wei Wang;Yin Zhang;Ting Bai;Junxian Li;Wenyou Zhu
中科院分区：
文献类型：
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作者：
Xinhui Wang;Hongyang Ren;Wei Wang;Yin Zhang;Ting Bai;Junxian Li;Wenyou Zhu
为了满足高质量安全产品的要求，发酵剂被用于生产发酵香肠。3个商业发酵剂，即SM-194，T-SPX，和SM-181，组胺积累和质量参数，包括微生物质量，pH值，水分活度，和总挥发性盐基氮，以及颜色和质地特性的影响，发酵香肠的发酵和成熟过程中进行了评价。尽管4个批次中大肠埃希菌、肠杆菌科和假单胞菌的初始计数相似，但在整个发酵和成熟期间，批次SM-194、T-SPX和SM-181中这些微生物的生长受到显著抑制（P < 0.05）。E.大肠杆菌、肠杆菌和假单胞菌在对照香肠中分别增加到最大水平3.89、4.41和5.15 log 10菌落形成单位/g。成熟结束时，批次C、SM-194、T-SPX和SM-181的组胺水平分别为8.85、0.32、7.82和3.18 mg/kg。结果表明，商业发酵剂，特别是发酵剂SM-194和SM-181，作出了很大的贡献，组胺减少。此外，发酵剂接种的批次在生产过程中表现出更强的酸化作用和更低的挥发性盐基氮水平（P < 0.05）。总之，似乎接种商业发酵剂，特别是发酵剂SM-194和SM-181，有助于改善发酵香肠的微生物质量、卫生质量和食品安全性。
To meet the requirements of high-quality safe products, starter cultures are used to produce fermented sausages. The effects of 3 commercial starter cultures, namely SM-194, T-SPX, and SM-181, on histamine accumulation and quality parameters including microbial quality, pH, water activity, and total volatile base nitrogen, as well as the color and texture properties, were evaluated during the fermentation and ripening of fermented sausages. Although initial counts of Escherichia coli, Enterobacteriaceae, and Pseudomonas were similar in the 4 batches, the growth of these microorganisms was significantly inhibited (P < 0.05) in batches SM-194, T-SPX, and SM-181 throughout the fermentation and ripening period. The counts of E. coli, Enterobacteriaceae, and Pseudomonas increased to maximum levels of 3.89, 4.41, and 5.15 log10 colony forming units/g in the control sausages, respectively. At the end of ripening, the levels of histamine were 8.85, 0.32, 7.82, and 3.18 mg/kg for batches C, SM-194, T-SPX, and SM-181, respectively. The results revealed that commercial starter cultures, particularly starter cultures SM-194 and SM-181, made a great contribution to histamine reduction. In addition, batches inoculated with starter cultures showed a stronger acidification and lower level of total volatile base nitrogen than the control sample during production (P < 0.05). In conclusion, it seems that the inoculation of commercial starter cultures, particularly starter cultures SM-194 and SM-181, contributes to improving microbial quality, hygienic quality and food safety of fermented sausages.