该研究采用清酒乳杆菌（Lactobacillus sakei，L. sakei）作为发酵菌株制备发酵风干肠，研究其对发酵风干肠品质的影响，以自然发酵产品作为对照组，在发酵成熟过程中的第0、3、6、9天测定产品的菌落总数、乳酸菌数、pH值、水分含量、水分分布、嫩度、色差、过氧化物值（Peroxide Value，POV）、硫代巴比妥酸值（Thiobarbituric Acid Value，TBARS）、脂肪酸含量和感官评分等指标，研究发酵菌株对风干肠品质的影响。试验表明，L. sakei接种组的乳酸菌数和菌落总数显著高于对照组（P<0.05），L*值、a*和b*显著低于对照组（P<0.05）；L. sakei接种组在发酵终点时，水分含量降至32.15%，pH值降至4.41，保证了发酵风干肠的安全性；POV值和TBARS值显著低于对照组（P<0.05），表明L. sakei具有较好的抑制脂肪氧化作用；L. sakei接种组的总体可接受性更高，发酵后期酯类物质种类和含量均高于对照组。综上，L. sakei的添加改善了产品的品质和风味。

In this study, Lactobacillus sakei (L. sakei) was used as the fermentation strain to prepare fermented air-dried sausage, and the effects of L. sakei (Lactobacillus sakei) on the quality of the fermented air-dried sausage was investigated. Naturally fermented air-dried sausage was used as the control. The total number of bacterial colonies and lactic acid bacteria, pH value, moisture content, moisture distribution, tenderness, colour difference, peroxide value (POV), thiobarbituric acid value (TBARS), fatty acid content and sensory evaluation score of the samples at day 0, 3, 6 and 9 of the fermentation process were measured to examine the impact of fermentation strain on the quality of air-dried sausage. The experimental results showed that the fermented air-dried sausage inoculated with L. sakei had significantly higher total number of lactic acid bacteria and bacterial colonies but lower L*, a* and b* values compared with the control (P<0.05). At the end of fermentation, the moisture content and pH value of the fermented air-dried sausage inoculated with L. sakei decreased to 32.15% and 4.41, respectively, thereby ensuring the safety of fermented air-dried sausage; the POV and TBARS values of the fermented air-dried sausage inoculated with L. sakei were significantly lower than those of the control (P<0.05), indicating that L. sakei possessed a greater inhibitory effect against fat oxidation; The overall acceptability of the fermented air-dried sausage inoculated with L. sakei was higher, and the type and content of esters at the end of fermentation were greater, compared with the control. In summary, the addition of L. sakei improved product quality and flavor.

国家自然科学基金青年项目（32202109）；黑龙江省普通本科高等学校青年创新人才培养计划（UNPYSCT-2020039）；黑龙江八一农垦大学引进人才科研启动计划资助项目（XYB201803）；黑龙江八一农垦大学“青年创新人才”项目（CXRC2017012）