功能性发酵剂在发酵香肠中的应用研究进展

Research Progress on the Application of Functional Starter Culture in Fermented Sausage

摘要: 发酵香肠因其风味独特、营养丰富、保质期长等优点深受消费者喜爱。近年来，在保证安全性的前提下赋予发酵香肠功能特性已成为研究热点。将功能性发酵剂应用于发酵香肠中，可有效抑制有害微生物繁殖、降低生物胺和N-亚硝胺的生成、促进良好风味的形成、抑制过度氧化、降血压、降低胆固醇含量。本文主要就发酵香肠中功能性发酵剂的种类、发酵剂的功能特性两方面的研究进展进行综述，并对其未来研究趋势进行展望。

Abstract: Fermented sausage is popular with consumers because of its unique flavor, rich nutrition and long shelf life. In recent years, It has become a hot topic to endow the fermented sausage with functional characteristics under the premise of ensuring safety. The application of functional starter culture in fermented sausages can effectively inhibit the reproduction of harmful microorganisms, reduce the generation of biological amines and N-nitrosamines, promote the formation of good flavor, inhibit excessive oxidation, reduce blood pressure, and reduce cholesterol content. This paper reviews the research progress of functional starter cultureand functional characteristics of functional starter culture in fermented sausages, and looks forward to its future research trend.