Wang Xinhui, Zhang Yalin, Sun Jinsong, Pan Pan, Liu Yang, Tian Tian
Meat-Processing Application Key Laboratory of Sichuan Province, Chengdu University, Chengdu, 610106 Sichuan Province China.
Ministry of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, 644000 Sichuan Province China.
J Food Sci Technol. 2021 Mar;58(3):931-939. doi: 10.1007/s13197-020-04607-y. Epub 2020 Jun 26.
Effects of starter culture composed of , , and at the ratios (w/w) of 1:1:1:1 on bacterial community diversity and food safety of Chinese Cantonese sausages were demonstrated by high-throughput sequencing technology. At genus level, spoilage organisms and pathogenic bacteria such as spp., spp., spp., spp. accounted for 54.13%, 10.01%, 6.94% and 5.35% of bacterial in the initial fermentation of spontaneous sausage, and the dominant bacteria of spp. reached 84.61% on day 20. Accordingly, the total proportion of spp., spp. and spp. were present higher than 98% during fermentation in fermented sausage by starter culture inoculation, and spp. was dominant genus and increased from 53.53 to 74.09% during whole fermentation process. Moreover, the histamine accumulation was lower 84.17% in sausage fermented by starter culture inoculation than that of spontaneous sausage, suggesting that starter culture could decrease histamine accumulation of sausages significantly (< 0.01). These results revealed that the starter culture inoculation was conducive to improve the microbial quality and food safety of Chinese Cantonese sausages.
通过高通量测序技术证明了由、、和按1:1:1:1（w/w）比例组成的发酵剂对广式腊肠细菌群落多样性和食品安全的影响。在属水平上，腐败菌和病原菌如 spp.、 spp.、 spp.、 spp.在自然发酵腊肠初始发酵阶段的细菌中分别占54.13%、10.01%、6.94%和5.35%，在第20天 spp.的优势菌比例达到84.61%。因此，在接种发酵剂的发酵腊肠发酵过程中， spp.、 spp.和 spp.的总比例高于98%，且 spp.是优势属，在整个发酵过程中从53.53%增加到74.09%。此外，接种发酵剂发酵的腊肠中组胺积累比自然发酵腊肠低84.17%，表明发酵剂可显著降低腊肠中组胺的积累（<0.01）。这些结果表明接种发酵剂有利于提高广式腊肠的微生物质量和食品安全。
