为研究微生物亚硝化抑制剂对风干肠发酵和成熟过程中微生物群落动态变化及感官属性的影响，本试验设计4组风干肠，（1）MNI组：添加0.05%微生物亚硝化抑制剂（microbial nitrosation inhibitor，MNI）；（2）MNIP组：添加0.05%MNI的同时接入PRO-MIX5商业发酵剂（木糖葡萄球菌、清酒乳杆菌、类植物乳杆菌）；（3）FBFAP组：加入外源添加物的同时接入PRO-MIX5商业发酵剂；（4）CK组：空白对照组（control cheek，CK）。将灌肠后的4组样品，在30℃恒温恒湿培养箱中发酵，当pH值降低到5.4左右时终止发酵，进入20d的风干成熟过程（14~16℃）。测定4组样品在发酵和成熟阶段乳酸菌、肠杆菌科、假单胞菌和葡萄球菌数的变化情况，并对成熟第1d和第20d的4组样品进行微生物多样性分析，最后对4组风干肠成品进行感官评价。结果表明：在发酵阶段，加入MNI、MNIP和FBFAP能促进肉馅中乳酸菌快速生长繁殖而成为优势菌群，从而抑制腐败微生物肠杆菌科、假单胞菌和酸敏感性葡萄球菌的生长。在整个成熟过程中，MNI组和MNIP组肠杆菌科、假单胞菌和葡萄球菌数显著低于CK组（P<0.05），MNI组乳酸菌在成熟的第5~20d为组内最高。加入FBFAP能抑制风干肠成品中的肠杆菌科数和假单胞菌数，但其抑制效果不及MNI和MNIP组，说明在接种有发酵剂PRO-MIX5的风干肠中加入MNI对腐败微生物的抑制效果优于FBFAP。4组风干肠在成熟第1d和第20d的基于门水平的微生物群主要为厚壁菌门、变形菌门、拟杆菌门、放线菌门和酸杆菌门，其中厚壁菌门和变形菌门最丰富，占相对丰度的93%以上；在属水平上的鉴定结果表明：乳酸杆菌是MNI、MNIP组的优势菌属，在种水平上鉴定出植物乳杆菌和清酒乳杆菌，其相对丰度随着成熟时间的延长略有降低。乳酸杆菌和链球菌是FBFAP组风干肠成品的优势菌属，在种水平上鉴定为清酒乳杆菌、副乳房链球菌和少量的植物乳杆菌，CK组在成熟过程中乳酸菌群更加多样化。革兰氏阴性腐败微生物在MNI组的相对丰度占比最低（19.35%）。综上，加入MNI、MNIP能显著提高风干肠的安全性，MNIP能提高风干肠的感官性能。

In order to study the effects of microbial nitrosation inhibitors on the dynamic changes of microbial community during the fermentation and maturation of air-dried sausage and sensory property, Four groups of air-dried sausages were designed: (1) MNI group: 0.05% microbial nitrosation inhibitor (MNI) was added; (2) MNIP group: add 0.05% MNI and inoculation PRO-MIX5 commercial starter (Staphylococcus xylose, Lactobacillus sake, Lactobacillus plantarum); (3) FBFAP group: add Exogenous Additives and inoculation PRO-MIX5 commercial starter; (4) CK group: blank control group (CK). The four groups of samples after filled were fermented in a constant temperature and humidity incubator at 30 ℃. When the pH value decreased to about 5.4, the fermentation was terminated and entered the air drying maturation process of 20 days (14~16 ℃). The changes of the number of Lactic acid bacteria, Enterobacteriaceae, Pseudomonas and Staphylococcus in the four groups of samples during fermentation and maturation were measured, and the microbial diversity of the four groups of samples on the 1st and 20th day of maturity was analyzed. Finally, the sensory evaluation of the four groups of air-dried sausage products was carried out. The results showed that in the fermentation stage, the addition of MNI, MNIP and FBFAP could promote the rapid growth and reproduction of Lactic acid bacteria in meat stuffing and become the dominant flora, so as to inhibit the growth of spoilage microorganisms Enterobacteriaceae, Pseudomonas and acid sensitive Staphylococcus. During the whole maturation process, the numbers of Enterobacteriaceae, Pseudomonas and Staphylococcus in MNI group and MNIP group were significantly lower than those in CK group (P < 0.05). The Lactic acid bacteria in MNI group were the highest within group from 5 to 20 days of maturation. The addition of FBFAP can inhibit the number of Enterobacteriaceae and Pseudomonas in the air-dried sausage products, but its inhibitory effect is less than that of MNI and MNIP groups, indicating that the inhibitory effect of MNI on spoilage microorganisms in air-dried sausage inoculated with starter PRO-MIX5 is better than FBFAP. The phylum level microbiota of the four groups of air-dried sausages on the 1st and 20th day of maturity were mainly Firmicutes, Proteus, Bacteroides, Actinomycetes and Acidobacteria, among which Firmicutes and Proteus were the most abundant, accounting for more than 93% of the relative abundance;The identification results at the genus level showed that Lactobacillus was the dominant genus of MNI and MNIP groups. Lactobacillus plantarum and Lactobacillus sake were identified at the species level, and their relative abundance decreased slightly with the extension of maturity time. Lactobacillus and Streptococcus are the dominant genera of air-dried intestinal products in FBFAP group. At the species level, they are identified as Lactobacillus sake, Streptococcus paramammatus and a small amount of Lactobacillus plantarum. The Lactobacillus flora in CK group is more diversified in the process of maturation. The relative abundance of gram-negative spoilage microorganisms in MNI group was the lowest (19.35%). In conclusion, the addition of MNI and MNIP can significantly improve the safety of air-dried sausages, and MNIP can improve the sensory performance of air-dried sausages.