【摘要】 以自然发酵风干肠为研究对象,分析了风干肠中细菌总数、葡萄球菌和乳酸菌的变化情况,结果表明,发酵初期葡萄球菌受到乳酸菌的抑制,增长缓慢;发酵后期乳酸菌生长进入衰退期,葡萄球菌开始快速繁殖。通过对风干肠中葡萄球菌的分离筛选,共鉴定出5株符合生产要求的葡萄球菌,分别为模仿葡萄球菌(Staphylococcus simulans),木糖葡萄球菌(Staphylococcus xylosus),腐生葡萄球菌(Staphylococcus saprophyticus),表皮葡萄球菌(Staphylococcus epidermidis)和克氏葡萄球菌(Staphylococcus kloosii)。更多还原

【Abstract】 The cell number changes of total bacteria,Staphylococcus and lactic acid bacteria in the fermentation of the Chinese-style naturally dry fermented sausages were investigated in this paper.The results showed that the growth of Staphylococci was inhibited by lactic acid bacteria in the initial stage of fermentation.Staphylococci became dominant because lactic acid bacteria entered decline phase in the late fermentation.Five kinds of main Staphylococci were isolated including S.simulans,S.xylosus,S.saprophyticus,S.epidermidis,and S.kloosii.更多还原