为延长熏煮香肠的货架期、保持其食用品质，该文研究了丙酸杆菌发酵提取物（Propionibacterium fermented extract，PFE）和乳酸链球菌素（Nisin）复配对熏煮香肠贮藏期间品质、氧化程度及微生物的影响。分别将0.01%、0.02%、0.03%的Nisin与0.30%的PFE复配后添加到熏煮香肠中，探究其在贮藏期间（4 ℃）颜色、质构、硫代巴比妥酸值（Thiobarbituric acid reactive substances，TBARS）和菌落总数的变化，并与0.30% PFE和0.03% Nisin作比较，同时通过高通量测序分析贮藏过程中熏煮香肠的微生物多样性。结果显示，PFE与Nisin复配后显著提高香肠的L*值和a*值并降低b*值（p<0.05），显著降低产品的硬度、咀嚼性和弹性（p<0.05）。0.3%PFE复配0.01%和0.02% Nisin的处理组抑制脂肪氧化的效果显著优于单独添加Nisin和PFE的处理组（p<0.05）。复配处理组的菌落总数在整个贮藏期间均显著小于其它处理组（p<0.05），且复配0.01% Nisin的处理组在贮藏后期表现出更好的抑菌效果。通过高通量测序技术发现Nisin与PFE复配添加对葡萄球菌属、不动杆菌属和芽孢八叠球菌属均表现出更好的抑制效果。PFE复配Nisin后可有效抑制熏煮香肠的脂肪氧化和微生物生长，更好地保持熏煮香肠在贮藏期间的品质，其中0.01%的Nisin复配比例的综合表现最佳。

In order to extend the shelf life and maintain the eating quality of smoked and cooked sausages, the effects of propionibacterium fermented extract (PFE) combined with Nisin on quality (color, textural characteristics), oxidation level (thiobarbituric acid reactive substance, TBARS) and microorganism profiles (total viable counts and microbial diversity) of smoked and cooked sausages during storage (4 ℃) were investigated. Six treatment groups were set as following: adding PFE (0.3%) with 0.01%, 0.02% or 0.03% Nisin, and adding PFE (0.3%) or Nisin (0.03%) alone and adding neither PFE nor Nisin as control group. The results showed that PFE-Nisin combination could significantly increase the a* value and the L* value, decrease the b* value (p<0.05), and reduce the hardness, chewiness and spring (p<0.05). Compared with adding PFE or Nisin alone, the treatment of 0.01% or 0.02% Nisin with 0.3% PFE showed better inhibition on lipid oxidation (p<0.05). Meanwhile, the total viable counts of colonies in each combined treatment were significantly lower than that in other treatment groups during the whole storage period (p<0.05), especially the combined treatment with 0.01% Nisin exhibited better antibacterial effect in the final period of storage. By high-throughput sequencing, PFE-Nisin combination showed better inhibition on Staphylococcus, Acinetobacter, and Sporosarcina. PFE-Nisin combination could significantly inhibit lipid oxidation and microorganism, which maintained the quality of smoked sausage and extended the shelf life of the product. PFE combined with 0.01% Nisin showed better improving effect on the quality of smoked and cooked sausages.

国家重点研发计划重点专项（2016YFD0400703；2018YFD0400101）；江苏现代农业（生猪）产业技术体系（JATS[2020]425）