杀菌温度对乳化香肠腐败菌群的影响与靶向抑制

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摘 要：采用90、95、100、105、110 ℃ 5 種温度对塑料肠衣灌装的乳化香肠进行杀菌，杀菌时间均为20 min，研究25 ℃贮藏过程中不同杀菌温度乳化香肠中腐败菌的多样性变化及菌群变化规律，并测定8 种抑菌剂对分离所得菌株的抑制效果。结果表明：随着杀菌温度的升高，以菌落总数为指标的产品货架期越长，分离得到的腐败菌菌相也趋于简单。经比较分类，从不同杀菌温度样品中共分离得到10 株腐败菌，根据形态学、16S rDNA菌种鉴定和生理生化特征分析，分离得到的10 株腐败菌均为芽孢杆菌属。8 种抑菌剂对10 株腐败菌表现出不同的抑制效力，其中乳酸链球菌素（nisin）和ε-聚赖氨酸具有普遍、明显的抑菌活性；葡萄糖酸-δ-内酯、乳酸钠和双乙酸钠对多数菌株抑制效果良好；山梨酸钾、亚硝酸钠和脱氢乙酸钠仅选择性地对个别菌株表现出一定的抑制作用。结合不同杀菌温度乳化香肠的腐败菌菌相分析结果，90、95、100 ℃杀菌样品可以选择nisin和ε-聚赖氨酸作为抑菌剂；105、110 ℃杀菌样品可以根据生产需求选择nisin、ε-聚赖氨酸、乳酸钠和双乙酸钠4 种抑菌剂。

关键词：杀菌温度；乳化香肠；腐败菌；微生物多样性；抑菌剂

Effect of Sterilization Temperature on Spoilage Bacteria in Emulsified Sausages and Targeted Inhibition

PAN Xiaoqian， ZHANG Shunliang， LI Su， QIAO Xiaoling， CHEN Wenhua， LI Jiapeng， QU Chao， ZHAO Yan*

（Beijing Key Laboratory of Meat Processing Technology， China Meat Research Center， Beijing 100068， China）

Abstract： Emulsified sausages stuffed in plastic casing were subjected to two-stage sterilization at different temperatures （90， 95， 100， 105 and 110 ℃； 20 min for each temperature） before storage at 25 ℃. The spoilage bacterial diversity and community in emulsified sausages were investigated as a function of storage time. We also measured the inhibitory potency of 8 bacteriostatic agents on these spoilage bacteria. The results showed that as the sterilization temperature increased， the shelf-life was extended as indicated by measurement of total colony count， and the diversity of spoilage bacteria was reduced. A total of 10 spoilage bacterial strains were isolated from the sterilized samples， and they were all identified as Bacillu according to morphological observations， 16S rDNA gene sequence alignment and physio-biochemical identification. Eight bacteriostatic agents exhibited different antibacterial effects on these bacterial strains. Of these agents， nisin and ε-poly-L-lysine （ε-PL） had remarkable broad-spectrum inhibitory activity. Glucono-δ-lactone， sodium lactate and sodium diacetate had good bacteriostatic efficacy against most strains. But potassium sorbate， sodium nitrite， sodium dehydroacetate selectively showed inhibitory effect on very few strains. Taken together， nisin and ε-PL were selected for emulsified sausages sterilized at 90， 95 and 100 ℃， and nisin， ε-PL， sodium lactate and sodium diacetate were selected for emulsified sausages sterilized at 105 and 110 ℃.

Keywords： sterilization temperature； emulsified sausages； spoilage bacteria； microbial diversity； bacteriostatic agent

推荐访问： 靶向 乳化 香肠 杀菌 腐败

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