微生物在风干肠中作用机理的研究及应用
|
摘要
本实验的目的是分离自然发酵风干肠中的优势菌，并确定其在风干肠成熟过程中
的作用。以此确定北方风干肠纯菌接种工业化生产的发酵剂，并探讨加入配料对肠品
质的影响，同时对主要工艺参数进行了研究，为指导生产服务。
在自然风干发酵的条件下，利用MRS、APT、MSA及肉汤培养基对各阶段的风
干肠中优势菌进行分离。根据菌体和菌落特征在发酵0-3天共分离出八种优势菌，根
据生理生化实验结果，初步确定这八种菌分别为两种乳杆菌、两种芽孢杆菌、腐生葡
萄球菌、肠膜明串珠菌、戊糖片球菌及易变微球菌。
将分离出的八种菌活化扩大培养后，以植物乳杆菌、清酒乳杆菌、腊样芽孢杆菌
为参照，按1％的比例加入肠馅中，进行发酵。通过对细菌总数、pH值、TBA值、
蛋白质含量、脂肪含量、水分含量、水分活度、WSN、NPN、SSN含量的测定，得
出：添加的各种菌均在发酵过程中均处于优势地位。在产酸能力上，以乳杆菌属、肠
膜明串珠菌及戊糖片球菌表现突出。这一性能在水分含量，水分活度等方面亦有证实。
其中以植物乳杆菌能力为最强。而易变微球菌及芽孢杆菌表现出良好地分解蛋白质、
脂肪的性能。腐生葡萄球菌表现出强烈的脂肪分解能力，但在发酵过程中受到抑制。
综合产酸能力、“生香”、“生色”能力及安全卫生、降低成本、减少工序的要求，确
定以植物乳杆菌，易变微球菌及性能表现适中的芽孢杆菌Ⅱ为风干肠发酵剂的组成微
生物。
三种微生物植物乳杆菌∶易变微球菌∶芽孢杆菌Ⅱ以2∶2∶1的比例为发酵剂，按
1％的量加入肠馅中。添加0.2％饴糖后对pH值的影响较小，但促进了微生物的生长。
另辅助添加乳清粉、复合磷酸盐及酪朊酸钠，以水分含量、细菌数、感官评定评定为
参数，通过正交实验设计。得出结论：2％的乳清粉、0.2％的复合磷酸盐及0.2％的酪
朊酸钠可促进发酵剂的生长，提高风干肠的含水量，而且对产品的感官品质有所提高。
用气相色谱法测定纯菌接种风干肠中的游离脂肪酸的含量，结果表明游离脂肪酸
含量高于自然发酵，风味较对照组浓郁。
The predominate bacteria were looking for in natural fermenting and ripening processing of sausage. Effects of adding these bacteria to sausages on physical-chemistry properties were investigated. Effects of adding ingredients to sausages on microbiological situation, water contents and free fatty acid contents were investigated too.
In conduction of natural fermentation and ripening bacteria were isolated by the culture-mediums of MRS,APT,MSA and Meat Soup. Eight strains were found out during natural fermentation and ripening process. From the analysis of physical-chemistry properties, microbiology situation and hucker dye, these strains are Lactobacillus two species, Bacillus two species ,Pediococcus pentosaceus,Kocuria varians,Staphlococcus Saprophyticus, Leuconostoc. mesenteroides.
By finished the eight strains?culturing, all the strains and three control strains L..akei, L.planturm, B.cereus were inoculated to dry sausages separately. Studies on the microbiological situation in dry-sausages showed that all starter cultures grew rapidly and became the predominate bacteria during the fermentation and ripening. The sausages were analyzed on pH, water activity, weight loss, fat contents, protein contents, SSN,WSN NPN contents,free fat acid contents.Lactobacillu.s,Lc.mesenteroides and P.pentosaceus have a strong influence on the production of acid. L.planturm is the best strain. S.saprophyticus has strong lipolytic activities. Kvarians and Bacillus can grow well in the condition of low pH. They have strong lipolytic and proteolytic activities. L.planturm, K.varians and B.species II were proved to be appropriate.
The proportion of L.planturm, Kvarians and B.species II was 2 2 1. The experimental design was setup as a fractional factorial design examining. Eight types of dry sausages were manufactured. These sausages were added with whey powders, sodinumcaseinate, mulit-phosphate in different level. The evolution of water activity, pH and the amount of total bacteria, together with the results of organolepet evolution showed that the optimum proportion of sugar was 0.2%, whey powder was 2%, sodinum-caseinate was 0.2% and multi-phosphates was 0.2%.
Sausages were made with starter cultures. Free Fatty Acid was investigated b5?the method of GC. Sausages have high content and fine structure of free fatty acid.
的作用。以此确定北方风干肠纯菌接种工业化生产的发酵剂，并探讨加入配料对肠品
质的影响，同时对主要工艺参数进行了研究，为指导生产服务。
在自然风干发酵的条件下，利用MRS、APT、MSA及肉汤培养基对各阶段的风
干肠中优势菌进行分离。根据菌体和菌落特征在发酵0-3天共分离出八种优势菌，根
据生理生化实验结果，初步确定这八种菌分别为两种乳杆菌、两种芽孢杆菌、腐生葡
萄球菌、肠膜明串珠菌、戊糖片球菌及易变微球菌。
将分离出的八种菌活化扩大培养后，以植物乳杆菌、清酒乳杆菌、腊样芽孢杆菌
为参照，按1％的比例加入肠馅中，进行发酵。通过对细菌总数、pH值、TBA值、
蛋白质含量、脂肪含量、水分含量、水分活度、WSN、NPN、SSN含量的测定，得
出：添加的各种菌均在发酵过程中均处于优势地位。在产酸能力上，以乳杆菌属、肠
膜明串珠菌及戊糖片球菌表现突出。这一性能在水分含量，水分活度等方面亦有证实。
其中以植物乳杆菌能力为最强。而易变微球菌及芽孢杆菌表现出良好地分解蛋白质、
脂肪的性能。腐生葡萄球菌表现出强烈的脂肪分解能力，但在发酵过程中受到抑制。
综合产酸能力、“生香”、“生色”能力及安全卫生、降低成本、减少工序的要求，确
定以植物乳杆菌，易变微球菌及性能表现适中的芽孢杆菌Ⅱ为风干肠发酵剂的组成微
生物。
三种微生物植物乳杆菌∶易变微球菌∶芽孢杆菌Ⅱ以2∶2∶1的比例为发酵剂，按
1％的量加入肠馅中。添加0.2％饴糖后对pH值的影响较小，但促进了微生物的生长。
另辅助添加乳清粉、复合磷酸盐及酪朊酸钠，以水分含量、细菌数、感官评定评定为
参数，通过正交实验设计。得出结论：2％的乳清粉、0.2％的复合磷酸盐及0.2％的酪
朊酸钠可促进发酵剂的生长，提高风干肠的含水量，而且对产品的感官品质有所提高。
用气相色谱法测定纯菌接种风干肠中的游离脂肪酸的含量，结果表明游离脂肪酸
含量高于自然发酵，风味较对照组浓郁。
The predominate bacteria were looking for in natural fermenting and ripening processing of sausage. Effects of adding these bacteria to sausages on physical-chemistry properties were investigated. Effects of adding ingredients to sausages on microbiological situation, water contents and free fatty acid contents were investigated too.
In conduction of natural fermentation and ripening bacteria were isolated by the culture-mediums of MRS,APT,MSA and Meat Soup. Eight strains were found out during natural fermentation and ripening process. From the analysis of physical-chemistry properties, microbiology situation and hucker dye, these strains are Lactobacillus two species, Bacillus two species ,Pediococcus pentosaceus,Kocuria varians,Staphlococcus Saprophyticus, Leuconostoc. mesenteroides.
By finished the eight strains?culturing, all the strains and three control strains L..akei, L.planturm, B.cereus were inoculated to dry sausages separately. Studies on the microbiological situation in dry-sausages showed that all starter cultures grew rapidly and became the predominate bacteria during the fermentation and ripening. The sausages were analyzed on pH, water activity, weight loss, fat contents, protein contents, SSN,WSN NPN contents,free fat acid contents.Lactobacillu.s,Lc.mesenteroides and P.pentosaceus have a strong influence on the production of acid. L.planturm is the best strain. S.saprophyticus has strong lipolytic activities. Kvarians and Bacillus can grow well in the condition of low pH. They have strong lipolytic and proteolytic activities. L.planturm, K.varians and B.species II were proved to be appropriate.
The proportion of L.planturm, Kvarians and B.species II was 2 2 1. The experimental design was setup as a fractional factorial design examining. Eight types of dry sausages were manufactured. These sausages were added with whey powders, sodinumcaseinate, mulit-phosphate in different level. The evolution of water activity, pH and the amount of total bacteria, together with the results of organolepet evolution showed that the optimum proportion of sugar was 0.2%, whey powder was 2%, sodinum-caseinate was 0.2% and multi-phosphates was 0.2%.
Sausages were made with starter cultures. Free Fatty Acid was investigated b5?the method of GC. Sausages have high content and fine structure of free fatty acid.
引文
[1]张元生 许益民 编译 微生物在肉类加工中的应用 1991 中国商业出版社 北京
[2]张兰威等编：发酵食品，1997 哈尔滨工程大学出版社，哈尔滨
[3]Bacus, J. Dry and semidry sausages Utilization of microorganism in meat processing. 1984. A handbook for meat plant p15-56 operators, ed. A. N. Sharpe. Research Studies Press Ltd, letchworth, UK.
[4]Jessen In Fermented Meats eds G campbell-platt and P. E. cook P. 130(1995) Blackie Academics and Professional Glasgow
[5]Krol, B. Trends in Morden Meat Technology, 1985
[6]赵国华等：人工发酵香肠的研制《肉类工业》1996(9)13-17
[7]Adams, M. R In Progress in Industrial Microbiology 1986 VOL. 23 Microgranisms in the Production of Food
[8]Hugas, M., Garriga, M., and Mofort, J. M., 1992 Development of microbial cultures as starters for Spainish dry meat products In New Technologies for Meat products, p 27-36 The Netherlands Audet Nijmegen.
[9]Hammes, W. P. and Hertel, C., New Developments in Meat Starter Cultures 1998 Meat Science 49, 125
[10]Hammes, W. P. (1995) Meat Science 36, 155
[11]Brian J B. in "Microbiology of Fermented Foods". New York and London: Elsevier Applied Science, 1985: 270～290
[12]Manuel Roca and Incze Kalman. Meat science, 1989, 25: 123～131
[13]Montel, M. C. Masson, F and Talon, R. Bacterial Role in Flavour Development 1998 Meat Science, 49 111-123
[14]Perez-Rodriguez, M. L. Bosch-Bosch, N. Residual nitrite and nitrate levels of frankfurters along with their shelf-life 1997 Food Additives and Contaminants 14(8) 803-808
[15]顾瑞霞，谢继志．乳酸菌与人体保健．，1995：科学出版社 北京
[16]杨洁杉，郭兴华，张篪等编．乳酸菌----生物学基础及应用．1996 中国轻工业出社 北京：
[17]Garcia, M. L., Selgas, M. D., Fernandez, M., and Ordonez, J. A., Microorganisims and Lipolysis in the ripening of dry fermented sausages. 1992 International J. Food Sci. and Technol. 27: 675-682
[18]Liepe. H. V., In Biotechonolgy, 1982 VOL. 5 Verlag chemic Bovisel P400
[19]Lucke. F. K In Microbiology of Fermented Foods 1984 VOL 2 Applied Science Publishers, London. P41
[20]Verplaetse, A. Influence of raw meat propertise and processing technology on aroma quality of row fermented meat products proceeding of the 40~(th) International Congress of Meat Sci. And Technology. 1994 The Hague Netherlands. 45-65
[21]Montel, M. C., Talon, R., Berdogue, J. L. and Cantonnet, M. Effects of Starter Cultures on the Biochemical Characteristics of French Dry Sausages 1993 Meat Science 35, 229
[22]Kato. H., Rarhue, M and Nishimura, T. (1989) Flavor Chemistry: trends and developments 13, 158
[23]Dainty, R. and Blion, H. Flavour chemistry of Fermented Sausages 1995 In Fermented Meats p 176-193
[24]Henriksen, A. P., and Stahnke, L. H., Sensory and Chromatographic evalunations of water soluble fractions from dry sausage 1997 Journal Agricuture Chemistry 45: 2679-2684
[25]Verplaetse, A.. 1994 Meat Science Technology. P. 45
[26]Demyer, D., 1995 In Book of Abstracts of the Conference on Lactic Acid Bactera, p. 23 OctoOber, Cork, Ireland
[27]Klement, J. T. and Cassens, R. J 1974 Food Sencice. 39, 833
[28]Verplaets, A., 1992 Meat Science Technol. Vol. 4, P851
[29]Molly, K., Demeyer, D., etal 1997 Food Chemistry 4, 539-545
[30]Dierick, N., Vandekerckhove, P. and Demeyer, D. 1974 J. Food Science. 39, 301
[31]Motel, M. C., and Talon, R, 1995 Apply. Environ. Microbiol 61(2), 837
[32]Motel, m. c., Reitz, J., and Talon, R., 1996 Food Microbiol. 13, 489
[33]Eitenhiller, R, R., 1978 Journal of Food Science, 43: 699
[34]Maijiala, R., Nurmi, e., Fischer, A., 1995 Meat Science 2, 193
[35]Stahnke, L. H., 1995 Meat Science 2, 193
[36]Motel, M. C., Reitz, J., Talon, R., 1996 Food Microbiology. 61(2), 13, 489
[37]Demeyer, d., Hoozee, j., and Mesdom, H. Specificity of lipolysis during sausage fermentation and riping. 1974 J. Food Science. 39: 293_296
[38]Heierro, E., Hoz, D., Ordonze, J. A., 1997 J. Agric. Food chemistry 45. 2989
[39]Berdague, J. L. Monteil, R., Montel, M. C., and Talon, R, Effects of starter cultures on the fermentation of flavor compounds in dry sausages 1993 Meat Science 5: 275-287
[40]Roca, M. and Ince, K., 1990 Fermented Sausages Food Reviews International 6: 91-118
[41]Kenneally, P. M., Schwarz, G., Fransen, N. G., and Arendt, E. K Lipolytic Starter Culture Effects on Production of Free Fatty Acids in Fermented Sausages 1998 Journal of Food Science V 63 No. 3 538-543
[42]Demyer, D., Hoozee. J., and Mesdom, H., Specificity of lipolysis during sausages fermenttation and ripening 1974 Journal Food Science 29 293-296
[43]马长伟，王雪青 发酵香肠与微生物发酵剂 1998《食品与发酵工业》 (2)62—67
[44]Hammes, W. P. and Knauf, H. J. Starter in the processing of Meat Products 1994 Meat Science 36, 155
[45]Triiper, H. G. and De Clari, L. 1997 International. J. Syst. Bacteriol. 47, 908
[46]Bacus, J. N., Fermented sausages moden approaches to ancient products 1984 The National Provisioner 4: 69-81
[47]Rodriguez, M., Nunez, f., etal, 1996 Appl. Environ. microbiol. 62, 1897
[48]Montel, M. C., Talon, r., etal(1993) Meat Science 35, 229
[49]Nordal, J., and Slinde, E., Characteristics of some Lactic acid bacteria used as starter cultures in dry sausage production 1980 Applied and Environmental Microbiology 40(9) 427-475
[50]Hayes P. R., (1985) Food Microbiology and Hygiene Londen and Newyork: Elseviev Applied Science Publishers.
[51]Bacus, J. N. (1986) In advances in Meat Research, Vol. 2. p 123
[52]Zalacain, I., Zapelena M. J., Depena, M. R, Astiasaran, I and Bello, J(1997) Lipid Frractions of Dry Fermented Sausages Change when Starter Culture and/or Aspergillus Lipase are Added Journal of Food Science Vol. 62 No. 5 1076-1079
[53]Diza, O., Fernandez, M., Fernando, G. D., Hoz, L., Ordonez, J. A., (1997) Proteolysis in Dry Fermented Sausages: The Effect of Selected Exogenous Proteases Meat Science Vol.. 46 No. 1 115-128
[54]Zapelena, M. J., Astiasaran, I., Bello, J., (1999) Dry fermented sausages made with a protease from Aspergilus oryzae and/or a starter culture Meat Science Vol. 52 403-409
[55]王雪青，马长伟等 1999 以干酪乳杆菌和葡萄球菌为发酵剂生产干发酵肠过程中的主要理化和微生物变化《食品与发酵工业》VOL．24 NO．6 P6—11
[56]马汉军 乳酸发酵中式香肠的菌种及工艺研究食品科学 1997(8) 25-28
[57]斯佩克 1981《食品微生物学检验方法提要》人民卫生出版社 北京
[58]凌代文东秀珠编《乳酸细菌分类鉴定及实验方法》1999中国轻工业出版社 北京
[59]黄伟坤等编 食品检验与分析 1997 中国轻工业出版社 北京
[60]《食品卫生检验方法(理化部分)注解》 1987 卫生部食品卫生监督检验所 北京
[61]Gonzalo, D., Garcia, de Fernando and Patrick, F. Fox., Study of Proteolysis During the Processing of a Dry Fermented Pork Sausage 1991 Meat Science 30. 367-383
[62]唐启义冯明光著 实用统计分析及其计算机处理平台 1997 中国农业出版社 北京
[63]Samelis, J., Metaxopoulos, J., Vlassi, M., Pappa, A., Stability and safety of traditional greek salami—a microbiological ecology study International Journal of Food Microbiolgy Vol. 44(69-82)
[64]Roca, M. and Inzec, K. Fermented sausages 1990 Food Reviews International 6: 91-118
[65]Sanz, B., Selgas, D., Parejo, I., and Ordonez, J. A., Characteristic of Lactobacilli isolated from dry fermented sausage 1988 International Journal of Food Microbiology 6: 199-205
[66]天津轻工业学院，无锡轻工业学院合编 1981 食品生物化学 轻工业出版社 北京
[67]Edwards, R. A., Ordonez, J. A., Dainty, R. H., Characterization of the head space volatile compounds of selected spanish dry fermented sausages 1999 Food Chemistry 64(4) 461-465
[68]Henriksen, A. P., Stahnke, L. H., Sensery and chromatographic evaluations of water soluble fractions from dried sausages 1997 Journal of Agricultural and Food Chemistry 45(7) 2679-2684
[69]Dierick, N., Vandekerckhove, P., and Demeyer, D., Changes in nonprotein compounds during dry sausages ripening 1974 Journal Food Science 39: 301-304
[70]食品科学手册编辑委员会(日) 1989 食品科学手册 轻工业出版社 北京
[71]Hierro, E., Hoz, L., Ordonez, J. A., Contribution of microbial and meat endogenous enzymes to free amion and amine contents of dry fermented sausages 1999 Journal of Agricultural and Food Chemistry 47(3) 1156-1161
[72]Samelis, J., Metaxepoulos, J., Vlassi, M., Pappa, A., Stability and safety of traditional Greek salami-a microbiological ecology study 1998 International Journal of Food Microbiology 44 69-82
[73]Leistner, F. 1992 The essentials of producing stables and safe raw fermented sausages, In New Technologies for Meat and Meat Productes p 1-191
[74]刘程等 食品添加剂实用大全 1994 北京工业大学出版社 北京
[2]张兰威等编：发酵食品，1997 哈尔滨工程大学出版社，哈尔滨
[3]Bacus, J. Dry and semidry sausages Utilization of microorganism in meat processing. 1984. A handbook for meat plant p15-56 operators, ed. A. N. Sharpe. Research Studies Press Ltd, letchworth, UK.
[4]Jessen In Fermented Meats eds G campbell-platt and P. E. cook P. 130(1995) Blackie Academics and Professional Glasgow
[5]Krol, B. Trends in Morden Meat Technology, 1985
[6]赵国华等：人工发酵香肠的研制《肉类工业》1996(9)13-17
[7]Adams, M. R In Progress in Industrial Microbiology 1986 VOL. 23 Microgranisms in the Production of Food
[8]Hugas, M., Garriga, M., and Mofort, J. M., 1992 Development of microbial cultures as starters for Spainish dry meat products In New Technologies for Meat products, p 27-36 The Netherlands Audet Nijmegen.
[9]Hammes, W. P. and Hertel, C., New Developments in Meat Starter Cultures 1998 Meat Science 49, 125
[10]Hammes, W. P. (1995) Meat Science 36, 155
[11]Brian J B. in "Microbiology of Fermented Foods". New York and London: Elsevier Applied Science, 1985: 270～290
[12]Manuel Roca and Incze Kalman. Meat science, 1989, 25: 123～131
[13]Montel, M. C. Masson, F and Talon, R. Bacterial Role in Flavour Development 1998 Meat Science, 49 111-123
[14]Perez-Rodriguez, M. L. Bosch-Bosch, N. Residual nitrite and nitrate levels of frankfurters along with their shelf-life 1997 Food Additives and Contaminants 14(8) 803-808
[15]顾瑞霞，谢继志．乳酸菌与人体保健．，1995：科学出版社 北京
[16]杨洁杉，郭兴华，张篪等编．乳酸菌----生物学基础及应用．1996 中国轻工业出社 北京：
[17]Garcia, M. L., Selgas, M. D., Fernandez, M., and Ordonez, J. A., Microorganisims and Lipolysis in the ripening of dry fermented sausages. 1992 International J. Food Sci. and Technol. 27: 675-682
[18]Liepe. H. V., In Biotechonolgy, 1982 VOL. 5 Verlag chemic Bovisel P400
[19]Lucke. F. K In Microbiology of Fermented Foods 1984 VOL 2 Applied Science Publishers, London. P41
[20]Verplaetse, A. Influence of raw meat propertise and processing technology on aroma quality of row fermented meat products proceeding of the 40~(th) International Congress of Meat Sci. And Technology. 1994 The Hague Netherlands. 45-65
[21]Montel, M. C., Talon, R., Berdogue, J. L. and Cantonnet, M. Effects of Starter Cultures on the Biochemical Characteristics of French Dry Sausages 1993 Meat Science 35, 229
[22]Kato. H., Rarhue, M and Nishimura, T. (1989) Flavor Chemistry: trends and developments 13, 158
[23]Dainty, R. and Blion, H. Flavour chemistry of Fermented Sausages 1995 In Fermented Meats p 176-193
[24]Henriksen, A. P., and Stahnke, L. H., Sensory and Chromatographic evalunations of water soluble fractions from dry sausage 1997 Journal Agricuture Chemistry 45: 2679-2684
[25]Verplaetse, A.. 1994 Meat Science Technology. P. 45
[26]Demyer, D., 1995 In Book of Abstracts of the Conference on Lactic Acid Bactera, p. 23 OctoOber, Cork, Ireland
[27]Klement, J. T. and Cassens, R. J 1974 Food Sencice. 39, 833
[28]Verplaets, A., 1992 Meat Science Technol. Vol. 4, P851
[29]Molly, K., Demeyer, D., etal 1997 Food Chemistry 4, 539-545
[30]Dierick, N., Vandekerckhove, P. and Demeyer, D. 1974 J. Food Science. 39, 301
[31]Motel, M. C., and Talon, R, 1995 Apply. Environ. Microbiol 61(2), 837
[32]Motel, m. c., Reitz, J., and Talon, R., 1996 Food Microbiol. 13, 489
[33]Eitenhiller, R, R., 1978 Journal of Food Science, 43: 699
[34]Maijiala, R., Nurmi, e., Fischer, A., 1995 Meat Science 2, 193
[35]Stahnke, L. H., 1995 Meat Science 2, 193
[36]Motel, M. C., Reitz, J., Talon, R., 1996 Food Microbiology. 61(2), 13, 489
[37]Demeyer, d., Hoozee, j., and Mesdom, H. Specificity of lipolysis during sausage fermentation and riping. 1974 J. Food Science. 39: 293_296
[38]Heierro, E., Hoz, D., Ordonze, J. A., 1997 J. Agric. Food chemistry 45. 2989
[39]Berdague, J. L. Monteil, R., Montel, M. C., and Talon, R, Effects of starter cultures on the fermentation of flavor compounds in dry sausages 1993 Meat Science 5: 275-287
[40]Roca, M. and Ince, K., 1990 Fermented Sausages Food Reviews International 6: 91-118
[41]Kenneally, P. M., Schwarz, G., Fransen, N. G., and Arendt, E. K Lipolytic Starter Culture Effects on Production of Free Fatty Acids in Fermented Sausages 1998 Journal of Food Science V 63 No. 3 538-543
[42]Demyer, D., Hoozee. J., and Mesdom, H., Specificity of lipolysis during sausages fermenttation and ripening 1974 Journal Food Science 29 293-296
[43]马长伟，王雪青 发酵香肠与微生物发酵剂 1998《食品与发酵工业》 (2)62—67
[44]Hammes, W. P. and Knauf, H. J. Starter in the processing of Meat Products 1994 Meat Science 36, 155
[45]Triiper, H. G. and De Clari, L. 1997 International. J. Syst. Bacteriol. 47, 908
[46]Bacus, J. N., Fermented sausages moden approaches to ancient products 1984 The National Provisioner 4: 69-81
[47]Rodriguez, M., Nunez, f., etal, 1996 Appl. Environ. microbiol. 62, 1897
[48]Montel, M. C., Talon, r., etal(1993) Meat Science 35, 229
[49]Nordal, J., and Slinde, E., Characteristics of some Lactic acid bacteria used as starter cultures in dry sausage production 1980 Applied and Environmental Microbiology 40(9) 427-475
[50]Hayes P. R., (1985) Food Microbiology and Hygiene Londen and Newyork: Elseviev Applied Science Publishers.
[51]Bacus, J. N. (1986) In advances in Meat Research, Vol. 2. p 123
[52]Zalacain, I., Zapelena M. J., Depena, M. R, Astiasaran, I and Bello, J(1997) Lipid Frractions of Dry Fermented Sausages Change when Starter Culture and/or Aspergillus Lipase are Added Journal of Food Science Vol. 62 No. 5 1076-1079
[53]Diza, O., Fernandez, M., Fernando, G. D., Hoz, L., Ordonez, J. A., (1997) Proteolysis in Dry Fermented Sausages: The Effect of Selected Exogenous Proteases Meat Science Vol.. 46 No. 1 115-128
[54]Zapelena, M. J., Astiasaran, I., Bello, J., (1999) Dry fermented sausages made with a protease from Aspergilus oryzae and/or a starter culture Meat Science Vol. 52 403-409
[55]王雪青，马长伟等 1999 以干酪乳杆菌和葡萄球菌为发酵剂生产干发酵肠过程中的主要理化和微生物变化《食品与发酵工业》VOL．24 NO．6 P6—11
[56]马汉军 乳酸发酵中式香肠的菌种及工艺研究食品科学 1997(8) 25-28
[57]斯佩克 1981《食品微生物学检验方法提要》人民卫生出版社 北京
[58]凌代文东秀珠编《乳酸细菌分类鉴定及实验方法》1999中国轻工业出版社 北京
[59]黄伟坤等编 食品检验与分析 1997 中国轻工业出版社 北京
[60]《食品卫生检验方法(理化部分)注解》 1987 卫生部食品卫生监督检验所 北京
[61]Gonzalo, D., Garcia, de Fernando and Patrick, F. Fox., Study of Proteolysis During the Processing of a Dry Fermented Pork Sausage 1991 Meat Science 30. 367-383
[62]唐启义冯明光著 实用统计分析及其计算机处理平台 1997 中国农业出版社 北京
[63]Samelis, J., Metaxopoulos, J., Vlassi, M., Pappa, A., Stability and safety of traditional greek salami—a microbiological ecology study International Journal of Food Microbiolgy Vol. 44(69-82)
[64]Roca, M. and Inzec, K. Fermented sausages 1990 Food Reviews International 6: 91-118
[65]Sanz, B., Selgas, D., Parejo, I., and Ordonez, J. A., Characteristic of Lactobacilli isolated from dry fermented sausage 1988 International Journal of Food Microbiology 6: 199-205
[66]天津轻工业学院，无锡轻工业学院合编 1981 食品生物化学 轻工业出版社 北京
[67]Edwards, R. A., Ordonez, J. A., Dainty, R. H., Characterization of the head space volatile compounds of selected spanish dry fermented sausages 1999 Food Chemistry 64(4) 461-465
[68]Henriksen, A. P., Stahnke, L. H., Sensery and chromatographic evaluations of water soluble fractions from dried sausages 1997 Journal of Agricultural and Food Chemistry 45(7) 2679-2684
[69]Dierick, N., Vandekerckhove, P., and Demeyer, D., Changes in nonprotein compounds during dry sausages ripening 1974 Journal Food Science 39: 301-304
[70]食品科学手册编辑委员会(日) 1989 食品科学手册 轻工业出版社 北京
[71]Hierro, E., Hoz, L., Ordonez, J. A., Contribution of microbial and meat endogenous enzymes to free amion and amine contents of dry fermented sausages 1999 Journal of Agricultural and Food Chemistry 47(3) 1156-1161
[72]Samelis, J., Metaxepoulos, J., Vlassi, M., Pappa, A., Stability and safety of traditional Greek salami-a microbiological ecology study 1998 International Journal of Food Microbiology 44 69-82
[73]Leistner, F. 1992 The essentials of producing stables and safe raw fermented sausages, In New Technologies for Meat and Meat Productes p 1-191
[74]刘程等 食品添加剂实用大全 1994 北京工业大学出版社 北京