为筛选出具有优良发酵特性的乳酸菌菌株，对具有代表性的传统发酵肉制品中的微生物进行选择性分离，并研究其在萨拉米发酵过程中的适应性。通过不同菌株发酵特性分析，筛选出两株不产黏性和色素、不产H2O2 和H2S、发酵葡萄糖不产气、无氨基酸脱羧酶和溶血性、不分解精氨酸产氨、发酵性能优良的菌株YR07和L.48。通过糖发酵试验和16S rRNA序列分析，确定菌种YR07为植物乳杆菌（Lactiplantibacillus plantarum），L.48为清酒乳杆菌（Latilactobacillus sakei）。菌株 YR07和L.48对质量分数6.0% NaCl、150 mg/kg NaNO2 及pH值4.0的耐受性良好，可有效抑制金黄色葡萄球菌、大肠杆菌、鼠伤寒沙门氏菌等食源性致病、致腐菌，对红霉素、氯霉素等常用抗生素无耐药性。两株菌分别应用于萨拉米发酵阶段，接菌组香肠pH值在24 h内可快速降至4.71和4.82，杂菌生长受到抑制，产品质地、感官风味得到提升。综上，YR07和L.48符合发酵剂特性，生产适应性强、安全性高，可用于肉制品发酵。

To screen for strains of lactic acid bacteria with excellent fermentation characteristics, the microorganisms in traditional fermented meat products were selectively isolated and their adaptability in salami fermentation was investigated. Through the analysis of the fermentation characteristics of different strains, two strains YR07 and L.48 with superior fermentation performance were selected on the basis of several criteria, including an absence of viscosity and pigment production, H2O2 and H2S production, gas production during fermentation, amino acid decarboxylase and hemolysis, and arginine decomposition to produce ammonia. Based on the sugar fermentation test and 16S rRNA sequence analysis, the strain YR07 was identified as Lactiplantibacillus plantarum and L.48 as Latilactobacillus sakei. Strains YR07 and L.48 showed good tolerance to 6.0% NaCl, 150 mg/kg NaNO2, and pH 4.0. These strains were also able to effectively inhibit food- borne pathogenic and spoilage bacteria, including Staphylococcus aureus, Escherichia coli, and Salmonella typhimurium, and showed no resistance to common antibiotics, including erythromycin and chloramphenicol. The two strains were applied separately to salami fermentation. The pH of the salami in the inoculated group was rapidly reduced to 4.71 and 4.82, respectively, within 24 h; the growth of miscellaneous bacteria was inhibited; and the sensory scores for texture and flavor of the product were improved. In conclusion, YR07 and L.48 meet the requirements for starter cultures, exhibiting strong production adaptability and high safety, and hence can be used for meat fermentation.

安徽省科技重大专项项目（2021d06050001）