编号：毕业论文题目发酵香肠中微生物的研究进展指导教师周海霞学生姓名陈立霞学号201501103001专业生物工程教学单位生命科学学院(盖章)二0一九年六月二日德州学院生命科学学院2019届生物工程专业毕业论文目录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…3.1酵母菌的作用机理…73.2霉菌的作用机理.33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…4发酵香肠的生产工艺…5对我国发酵香肠的展望…5.1关于微生物发酵剂…5.2关于发酵生产工艺....参考文献…德州学院生命科学学院2019届生物工程专业华业论文发酵香肠中微生物的研究进展陈立霞(德州学院生命科学学院，山东德州253023)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[]己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Advances in the study of microorganisms in fermentedsausagesChen Lixia(Department of Life Sciences,Dezhou University,Shandong,253023)Absrtact:Fermented sausage is a kind of meat product with stable characteristics andtypical flavor,which is produced by a series of complex reactions in which rawmaterials such as lean meat and fat are mixed with certain proportion of microbialstarter.With the development of The Times and the progress of science andtechnology,people's awareness of food safety and health has gradually improved,andthe health problem of fermented sausage has gradually attracted people's attention,and the role of microorganisms in it has aroused researchers'strong research interest.Therefore,endowing fermented sausages with beneficial properties has become anunpredictable goal and challenge for researchers.In view of the emerging task offermented sausage,microbial starter has become the central goal of this task and anindispensable part of the research on fermented sausage.In this paper,the productionsource,production process,microorganism and its function of fermented sausagewere discussed,and the functional edible microorganism in fermented sausage was3