采用3种复合型发酵剂（VBL-97、VBM-60、SHI-59）和1种单一型发酵剂(BOM-13)生产发酵香肠，研究不同发酵剂对发酵香肠微生物及理化性质的影响。结果表明4组发酵香肠在发酵和成熟过程中，乳酸菌始终保持为优势菌，当达到成熟时，乳酸菌数在7.21~8.13 lgcfu/g范围内，葡萄球菌（除BOM-13外）高于5.50 lgcfu/g，肠杆菌科菌数低于3.00 lgcfu/g。BOM-13型发酵剂由单一清酒乳杆菌组成，发酵和成熟时间长于其他三组，所以成品的硫代巴比妥酸值(TBARS值，0.84 mg/100 g）和非蛋白氮值（NPN，0.46%）高于其它3组产品。由此可知由于发酵剂组成不同，相应地发酵条件（温度和时间）和成熟时间亦不同，但最终四种发酵剂都可生产出高品质产品（pH值<5.3；AW<0.82；NPN值高；TBARS值<1.0mg/kg；乳酸菌为优势菌且>7.0 lgcfu/g；肠杆菌科菌<3.0 lgcfu/g）。VBL-97型发酵剂产酸能力和抗氧化能力强，而BOM-13型发酵香肠蛋白分解程度最高。

The physicochemical properties and microbial flora of fermented sausages were investigated when three composite starters (VBL-9, VBM-60, and SHI-59) and a single-organism starter (BOM-13) were used during production. The results showed that lactic acid bacteria (LAB) were the dominant species during fermentation and maturation processes using all four starters. In all mature sausages, LAB counts reached 7.21 to 8.13 log cfu/g and the Staphylococcus count (except with BOM-13) was >5.50 log cfu/g, while the Enterobacteriaceae count was <3 log cfu/g. In case of the starter BOM-13, composed of Lactobacillus sakei, sausage fermentation and ripening took longer and therefore, the values of thiobarbituric acid reactive substances (TBARS, 0.84 mg/100 g) and non-protein nitrogen (NPN, 0.46%) were higher than those of the other three groups. Thus, fermenting conditions (temperature and time) and ripening time for the sausages depended on the composition of the starter used. All starters tested in this study produced high-quality sausages (pH < 5.3; water activity (Aw) < 0.82; TBARS < 1.0 mg/kg; high NPN value; LAB (dominant bacteria) count > 7.0 log cfu/g, and Enterobacteriaceae count < 3.0 log cfu/g). The starter VBL-97 showed strong acidification capabilities and antioxidant capacity, whereas the highest degree of protein decomposition occurred with starter BOM-13.

天津市科技计划项目（13ZXCXNC02700）；山西省科技攻关项目（20130311034-1,20140311025-6）