该研究探讨了不同质量浓度（0、0.5、1、2、4、6 mg/mL）的茶多酚对植物乳杆菌生长的影响，以及其对香肠发酵过程中的乳酸菌数量、水分活度、pH值、色泽、质构和脂肪氧化程度等理化品质的影响。结果显示，茶多酚质量浓度为2 mg/mL时可显著促进植物乳杆菌的生长，而当质量浓度增大到6 mg/mL时，则体现出显著的抑制作用。添加0.2%（m/m）茶多酚有利于发酵香肠中乳酸菌的生长，且能够显著降低香肠的pH值、硫代巴比妥酸反应物含量（Thiobarbituric Acid Reactive Substances，TBARS）和总挥发性盐基氮含量（Total Volatile Basic Nitrogen，TVB-N），分别为5.37、0.49 mg/kg和13.65 mg/100 g，提高了发酵香肠的安全性。此外，添加茶多酚后，发酵香肠的亮度值（L*）、红度值（a*）和黄度值（b*）均显著增加，而香肠的弹性、内聚性和咀嚼性不受影响。总体而言，茶多酚对培养基体系和发酵香肠中乳酸菌均具有益生作用，同时能够提升发酵香肠品质和安全性，该实验结果可以为茶多酚在香肠和类似发酵食品中的应用提供理论基础。

The growth of Lactobacillus plantarum in the presence of tea polyphenols at different concentrations (0, 0.5, 1, 2, 4, and 6 mg/mL) was investigated. The effects on the physicochemical quality of sausage during fermentation, including number of lactic acid bacteria, water activity, pH, color, texture, lipid oxidation, and TVB-N value, were also studied. The results showed that tea polyphenols significantly promoted L. plantarum growth at 2 mg/mL but showed a significant inhibitory effect when the concentration was increased to 6 mg/mL. The addition of 0.2% (m/m) tea polyphenols benefited the growth of lactic acid bacteria in fermented sausage; it significantly reduced the pH, contents of thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) with values of 5.37, 0.49 mg/kg and 13.65 mg/100 g, respectively, improving the safety of fermented sausages. Furthermore, the addition of tea polyphenols significantly increased the lightness (L*), redness (a*), and yellowness (b*) values of fermented sausage without changing the springiness, gumminess, and cohesiveness. Tea polyphenols exhibit the potential to induce a probiotic effect on lactic acid bacteria in the culture medium system and fermented sausages, thereby enhancing their quality and safety. This study establishes a theoretical foundation for the application of tea phenols in sausage and similar fermented foods.

四川省重点研发计划项目（2020YFNO149；2020YFNO151）