为了有效监控红肠的腐败变质，本论文利用选择性培养基研究真空包装红肠在4 ℃条件下储藏过程中的菌相和储藏终点部分菌进行初步鉴定。红肠在4 ℃储藏过程中菌相变化明显：储藏初期（0~4 d）时，热杀索丝菌（0.00%）、乳酸菌（44.30%）、假单胞菌（23.40%）、球菌（32.30%）、芽孢杆菌（0.00%）、霉菌和酵母（0.00%）的菌落对数分别是0.01、2.27、2.11、2.36、0.01、0.01 (CFU/g)；腐败终点时热杀索丝菌（0.00%）、乳酸菌（60.00%）、假单胞菌（0.00%）、球菌（16.30%）、芽孢杆菌（23.70%）、霉菌和酵母（0.00%）的菌落对数分别2.30、6.74、0.01、6.52、6.66、3.00 (CFU/g)。腐败终点分出14株形态特异的菌株，进行分子生物学初步鉴定，其中6株芽孢杆菌分属芽孢杆菌（7.70%）和蜡样芽孢杆菌属（16.00%），5株葡萄球菌分属木糖葡萄球菌（3.80%）和马胃葡萄球菌（12.50%），1株热杀索丝菌（0.00%）和2株清酒乳酸菌（60.00%）。因此真空包装红肠中特定的优势腐败菌是清酒乳酸菌，蜡样芽孢杆菌和马胃葡萄球菌。

The aim of this study was to effectively monitor the spoilage of Harbin red sausage. Selective media were used to study the microflora of vacuum-packed Harbin red sausage stored at 4 ℃ and preliminarily identify bacteria causing spoilage at the end of the storage period. The microflora of Harbin red sausage varied significantly during storage period at 4 ℃: at the start of the storage period (0 to 4 d), logarithm values of the colony count of Brochothrix thermosphacta (0.00%), lactic acid bacteria (44.30%), Pseudomonas (23.40%), cocci (32.30%), Bacillus subtilis (0.00%), molds and yeasts (0.00%) were 0.01, 2.27, 2.11, 2.36, 0.01, and 0.01 log CFU/g, respectively. However, during spoilage, logarithm values of the colony count of Brochothrix thermosphacta (0.00%) lactic acid bacteria (60.0%), Pseudomonas (0.00%), cocci (16.30%), Bacillus subtilis (23.70%), molds and yeasts (0.00%) were 2.30, 6.74, 0.01, 6.52, 6.66, and 3.00 log CFU/g, respectively. At the end of the spoilage experiment, 14 strains were isolated, with specific morphological characteristics and preliminary identification was carried out using molecular biology methods. The isolates included six strains of genus Bacillus (7.70%) and Bacillus cereus (16.00%), five strains of Staphylococcus xylosus (3.80%) and Staphylococcus equorum (12.50%), one strain of Brochothrix thermosphacta (0.00%), and two strains of Lactobacillus sake (60.00%). Therefore, the dominant spoilage bacteria in vacuum-packed Harbin red sausage were identified as Lactobacillus sake, Bacillus cereus, and Staphylococcus equorum.

黑龙江省科技厅攻关项目(WB09B201-2)；黑龙江八一农垦大学研究生创新科研项目(Y51)