The Application Of Lactobacillus Plantarum In Fermented Beef Sausages

The characteristics of salt tolerance ,nitrite tolerance,the antagonism between lactic acid bacteria and the inhibitory test for 3 strains Lactobacillus plantarum 29,59,ZB and the application in fermented beef sausages were studied. The good fermentation characteristics were found such as the ability to grow adequately in the condition of 6% NaCl and 150mg/kg nitrite. The growth of Staphylococcus aureus, Escherichia coli and Salmonella were inhibited, and there was no inhibition between Lactobacillus plantarum ZB and Lactobacillus plantarum 59. From the first and second selection , the best starter culture for the fermented beef sausages was Lactobacillus plantarumZB and Lactobacillus plantarum59 which were mixed at the same ratio. Chewiness, Hardness and Gumminess of fermented beef sausages with starter culture were the same(P>0.05)as the group added papain, Cohesiveness and Springness of fermented beef sausage were promoted by the group of starter culture.after frying,the nonprotein nitrogen (NPN) and proteolysis indexes( PI) of group of starter culture were higher(P<0.01)than the group of added papain.In the processing of fermented sausages, the lactic acid bacteria of added starter culture was higher(P<0.05)than control, the pH value was lower (P<0.05)than control, at the end of fermentation it reached 4.77. After ripening, the residues of nitrite and TVB-N of added starter culture were lower(P<0.01)than control, and Most probable number (MPN) was below GB.