本文将添加香辛料提取物的红肠和未添加的红肠进行真空包装后分别贮藏在室温（20±2 ℃）和4 ℃条件下，同时采用传统培养法和PCR-DGGE（聚合酶链式反应-变性梯度凝胶电泳）两种方法研究不同贮藏温度和香辛料提取物对真空包装红肠中微生物菌相变化的影响。传统平板培养方法测定微生物变化的结果显示不同温度贮藏下的真空包装红肠中菌落总数、乳酸菌、假单胞菌、热杀索丝菌、葡萄球菌的数量均呈显著上升趋势（P<0.05），且20 ℃红肠中微生物数量均高于4 ℃样品（P<0.05），而香辛料提取物的添加可以显著的减少红肠中微生物的数量，相同贮藏条件下添加香辛料提取物组红肠中的微生物数量要少于未添加组。PCR-DGGE结果显示，贮藏期间假单胞菌、葡萄球菌、热杀索丝菌和乳酸菌是优势腐败菌，与平板培养方法测定的结果保持一致。

Sausages with or without additional spice extracts were vacuum packed and stored at room temperature (20 ℃) or 4 ℃, to study the effect of storage temperature and addition of spice extracts on changes in microflora of vacuum-packaged sausages. Both, traditional culture and polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) methods were used in this study. The results from traditional plate culture method revealed that the total bacterial count as well as that of Lactobacillus sp., Pseudomonas sp., Staphylococcus sp., and Brochothrix thermosphacta showed a dramatic increase (P < 0.05), and the number of microorganisms in the sample stored at 20 ℃ was greater than that stored at 4 ℃ (P < 0.05). The addition of spice extracts significantly reduced the number of microorganisms in the sausage samples under the same storage condition (P < 0.05). PCR-DGGE results showed that Lactobacillus sp., Pseudomonas sp., Brochothrix thermosphacta, and Staphylococcus sp. were the dominant spoilage bacteria during storage, similar to the results from the traditional plate culture method.

黑龙江省科技计划项目（GC13B212）；“十二五”国家科技支撑计划项目（2012BAD28B02）；黑龙江省博士后研究人员落户黑龙江科研启动资助金（LBH-Q12154）