本文从动态角度探讨自然发酵、戊糖片球菌发酵、木糖葡萄球菌发酵和混合菌发酵腊肠在发酵过程中五种菌相（细菌总数、乳酸菌、葡萄球菌、酵母菌和肠细菌）和理化特性的阶段性变化。微生物数据显示，四组腊肠初始肠细菌数量约5.30 logCFU/g,而发酵结束，添加了戊糖片球菌腊肠组的肠细菌数量约1.00 logCFU/g，没有添加该菌腊肠组的肠细菌数量约3.30 logCFU/g，说明戊糖片球菌能有效抑制肠细菌的生长，保证了产品的安全性和稳定性；发酵初期，腊肠pH值迅速降5.30以下，到发酵中期，腊肠pH开始回升；在发酵过程中，戊糖片球菌腊肠组的TBARS(硫代巴比妥酸)值显著（p<0.05）高于其他三组腊肠，而其它理化特性无显著差异。从数据分析可知，腊肠的发酵剂能有效改善其卫生质量，而对腊肠的pH值、AW和亚硝酸盐残留量没有显著影响。

Dynamic changes in five microbial populations (total viable counts, lactic acid bacteria, Staphylococcus spp., yeast, and Enterobacteria) and physicochemical characteristics at different fermentation stages of Xiangxi sausages prepared by natural fermentation, or fermented with Pediococcus pentosaceus, Staphylococcus xylosus, or mixed bacteria, were investigated in this study. The microbial data revealed that the initial counts of Enterobacter in the four types of sausages were around 5.30 log cfu/g, and the values in the sausages with and without Pediococcus pentosaceus culture reached about 1.00 log cfu/g and about 3.30 log cfu/g at the end of fermentation, respectively. This result indicated that Pediococcus pentosaceus could effectively inhibit the growth of Enterobacter, and ensure the safety and stability of the products. The pH values dropped below 5.30 at the beginning of fermentation, and started rising in the middle of fermentation. During the fermentation, the thiobarbituric acid reactive substances (TBARS) value in the sausage with Pediococcus pentosaceus culture was significantly (p<0.05) higher than those of other three groups; other physicochemical parameters were not affected by the use of starter cultures. Data analysis indicated that the starter cultures could effectively improve the hygiene quality of Xiangxi sausages without significantly affecting the pH value, water activity (AW), and the amount of nitrite residue.

湖南省自然科学基金资助项目（11JJ4019）；湖南农业产业技术体系加工岗位专家经费资助；湖南省研究生科创项目（CX2016B30）；湖南省战略新兴产业项目（2014GK1034）