香肠在贮藏末期，乳酸菌检出量很高，其中还有一些具有抑制其他微生物的乳酸菌。在北疆市场上抽到8批样品，真空包装后，将其贮藏在4℃条件下，分别在贮藏前后检测其理化指标。各样品的pH值、水分活度和盐分基本一致；香肠中微生物的生长也比较一致，初期乳酸菌水平比较低（10。CFU／g），贮藏末期，乳杆菌占多数（10^7CFU／g），肠杆菌相对较低（10^5CFU／g）。这表明，乳酸菌具有相对的竞争优势。其中，贮藏前后，样品中均没有检出李斯特菌。抑菌圈试验发现，分离出的乳酸菌中有41％对李斯特菌有抑菌特性，经过进一步试验，发现大部分的乳酸菌不具有产细菌素能力，但这些乳酸菌仍然具有竞争优势，对于香肠的贮藏仍有积极的作用。%The natural microflora of sausage at the end of shelf-life are lactic acid bacteria. Some of these bacte- ria display an ability to inhibit other pathogenic micro-organisms. Eight batches of sausage from shihezi, Karamay and tacheng were collected at retail. Packs were stored at 4℃ and examined for chemical and microbiological characteris- tics at purchase date and at expiration date. pH, water activity and salt content were similar among all these products. There was a consistent pattern in the development of the microflora on sausage. The initial level of LAB was low on freshly produced sausage (102 CFU/g). At the end of the stated shelf-life, these micro-organisms represented mainly by Lactobacillus spp. attained 107 CFU/g while Enterobacteriaceae counts were consistently lower (105 CFU/g), which indicated that lactic acid bacteria had relatively competitive advantage. L. monocytogenes was not found in any sample. Forty-one percent of isolated LAB strains exhibited inhibitory ability against Listeria innocua in a plate assay. A majority of the inhibitory effects were non-bacteriocinogenic, but these lactic acid bacteria still had a competitive advantage for the storage of the sausage.
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