目录1发酵香肠的概述...........................................................................................................................42发酵香肠的研究现状...................................................................................................................52.1国外关于发酵香肠的研究.................................................................................................52.1国内关于发酵香肠的研究.................................................................................................63微生物发酵剂的研究...................................................................................................................73.1酵母菌的作用机理............................................................................................................73.2霉菌的作用机理................................................................................................................83.3乳杆菌的作用机理............................................................................................................83.4乳酸菌的作用机理............................................................................................................93.5微球菌及葡萄球菌的作用机理.........................................................................................94发酵香肠的生产工艺.................................................................................................................105对我国发酵香肠的展望..............................................................................................................115.1关于微生物发酵剂...........................................................................................................115.2关于发酵生产工艺...........................................................................................................11参考文献........................................................................................................................................12致谢................................................................................................................................................16发酵香肠中微生物的研究进展摘要：发酵香肠是一类把原料瘦肉、脂肪等与一定配比的微生物发酵剂混合经过一系列复杂的反应而制成的具有稳定的特性和典型的风味的肉制品。随着时代的发展与科技的进步，人们的食品安全与健康意识逐渐提高，发酵香肠的健康问题也逐渐受到人们的关注和重视，而其中的微生物发挥的作用更是激起了研究人员的浓烈的研究兴趣。因此，赋予发酵香肠益生性[1]已经成为研究人员的充满未知性的目标与挑战。针对发酵香肠的新兴任务，微生物发酵剂成为了这次任务的中心解决目标，同时也成为了发酵香肠研究的必不可少的重要环节。本文对发酵香肠的生产来源、生产工艺，以及其中存在的微生物种类及其作用进行了论述，并对发酵香肠中的功能性食用微生物[2]进行了展望。关键词：发酵香肠；微生物发酵剂；生产工艺；功能性食用微生物AdvancesinthestudyofmicroorganismsinfermentedsausagesAbsrtact:Fermentedsausageisakindofmeatproductwithstablecharacteristicsandtypicalflavor,whichisproducedbyaseriesofcomplexreactionsinwhichrawmaterialssuchasleanmeatandfataremixedwithcertainproportionofmicrobialstarter.WiththedevelopmentofTheTimesandtheprogressofscienceandtechnology,people'sawarenessoffoodsafetyandhealthhasgraduallyimproved,andthehealthproblemoffermentedsausagehasgraduallyattractedpeople'sattention,andtheroleofmicroorganismsinithasarousedresearchers'strongre...
