本試驗應用不同乳酸菌 (P：Lactobacillus plantarum；A：Lactobacillus acidophilus；L：Lactococcus lactis subsp.lactis；M：三株菌混合使用) 製作醱酵米糠床，將充填後之中式香腸埋植於米糠床並於0-4℃ 醃漬醱酵72小時，配合10℃ 、相對濕度80%乾燥72小時。製品經真空包裝後於0-4℃ 冷藏八週，探討醱酵米糠床及中式香腸品質特性：醱酵米糠床測定其pH值與乳酸菌數，中式香腸則測定其水活性 (water activity, Aw)、pH值、2-硫巴比妥酸值(2-thiobarbituric acid reactive substances, TBARS)、生物胺 (biogenic amines, BAs) 含量、總生菌數及乳酸菌數。結果顯示，乳酸菌醱酵米糠床之pH值在醱酵第一天顯著降低 (p < 0.05)，同時乳酸菌數亦在醱酵第一天顯著增加 (p <0.05)。中式香腸水活性於各組間並無顯著差異，冷藏期間各組水活性逐漸降低。pH值在冷藏零-三週自5.42-5.70顯著降低至4.13-4.51 (p < 0.05)，冷藏第四週後則無變化。各處理組TBARS值僅在第一週有顯著上升 (p < 0.05)，其後冷藏期間皆無顯著變化。總生物胺含量以L及M組較低，所有處理組均被檢出酪胺、屍胺僅在第零週檢出、惟腐胺均無檢出，組織胺含量偏低，P組未被檢出組織胺。各處理組總生菌數及乳酸菌數在冷藏第二-四週顯著增加 (p < 0.05) 且隨冷藏時間逐漸上升，其中P組總生菌數顯著較低 (p < 0.05)。

The objective of this study was to investigate the biogenic amines and quality characteristics of Chinesestyle sausage implanted in rice bran bed fermented by different lactic acid bacteria (P: Lactobacillus plantarum; A: Lactobacillus acidophilus; L: Lactococcus lactis subsp. lactis; M: mixed of three strains). Stuffed sausage was implanted in a fermented rice bran bed for 72 hrs at 0-4oC, dried by 10oC, RH 80% for 72 hours, and then vacuum-packaged products were stored at 0-4oC for 8 weeks. The pH value and lactic acid bacteria counts (LAB) of fermented rice bran bed were analysed. The Chinese-style sausage samples were collected for analysis of water activity, pH value, 2-thiobarbituric acid reactive substances (TBARS), biogenic amines content (BAs), total plate counts (TPC) and lactic acid bacteria counts (LAB). The results showed that the pH value of fermented rice bran bed decreased while LAB was increased (p < 0.05) at the first day of fermentation. Water activities of the Chinese-style sausage are decreased duirng storage. pH value of sausage decreased from 5.42-5.70 to 4.13-4.51 (p < 0.05) duirng 0-3 week storage. At first week of storage, TBARS value was increased (p < 0.05). The biogenic amine content was variable, and the total content of biogenic amines in group L and M was lower than other groups; tyramine could be detected in all groups; cadaverine was only detected at 0 week of storage; putrescine was not detected in all groups; histamine content was low in all groups, especially no histamine was detected in group P. TPC and LAB were increased (p < 0.05) at 2-4 weeks of storage, and then increased gradually during storage. TPC of group P was lower (p < 0.05) than that of other groups.