【摘要】 为考察清酒广布乳杆菌（Latilactobacillus sakei）L和小牛动物球菌（Mammaliicoccus vitulinus）AP2作为香肠复合发酵剂的潜力，该研究以清酒广布乳杆菌L单独接种（L组）及其与小牛动物球菌AP2混合（1∶1,V/V）接种（L+AP2组）发酵香肠，以自然发酵香肠为空白对照（CK），通过测定发酵香肠微生物及理化指标、质构、颜色参数、游离氨基酸含量，并进行感官评价，探究复合菌剂发酵对香肠品质的影响。结果表明，接菌组pH值（5.37～5.91）、水分含量（3.70%～4.30%）、蒸煮损失率（0.30%～0.37%）、亚硝酸盐含量（5.58～5.75 mg/kg）均显著低于CK组（P<0.05），接菌组乳酸菌数（7.00～7.49 lg(CFU/g)）、硬度（283.46～323.88 N）、咀嚼性（281.70～318.00 mj）、b~*值（7.48～9.64）均显著高于CK(P<0.05)，并且L+AP2组pH值（5.91）、a~*值（9.61）、C值（13.48）和游离氨基酸含量（85.72 mg/kg）均显著高于L组（P<0.05）。综上，清酒广布乳杆菌L与小牛动物球菌AP2(1∶1)复配接种能够显著改善发酵香肠的品质指标，提升香肠的风味和口感。更多还原

【Abstract】 To investigate the potential of Latilactobacillus sakei L and Mammaliicoccus vitulinus AP2 as mixed starter cultures for sausage, the sausage was fermented by L. sakei L(L group) and L. sakei L mixed with M. vitulinus AP2(1∶1, V/V)(L+AP2 group), respectively. Using naturally fermented sausage as blank control(CK), the effects of mixed starter cultures fermentation on the quality of sausage were explored by determining the microbial and physicochemical indexes, texture, color parameters, free amino acid content of the fermented sausage, and sensory evaluation. The results showed that the pH value(5.37-5.91), moisture(3.70%-4.30%), cooking loss rate(0.30%-0.37%) and nitrite content(5.58-5.75 mg/kg) of sausage in inoculation group were all significantly lower than those of sausage in CK group(P<0.05), but the number of lactic acid bacteria(7.00-7.49 lg(CFU/g)),hardness(283.46-323.88 N), chewiness(281.70-318.00 mj) and b~* value(7.48-9.64) were all significantly higher than those of sausage in CK group(P<0.05). The pH value(5.91), a~* value(9.61), C value(13.48) and free amino acid content(85.72 mg/kg) of sausage in L+AP2 group were all significantly higher than those of sausage in L group(P<0.05). In summary, the combined inoculation of L. sakei L and M. vitulinus AP2(1∶1) could significantly improve the quality indicators of fermented sausage and enhance the flavor and taste of sausage.更多还原