Studies On The Mechanism And Applying Of Dried Sausages Fermented With Isolated Microbiology

The predominate bacteria were looking for in natural fermenting and ripening processing of sausage. Effects of adding these bacteria to sausages on physical-chemistry properties were investigated. Effects of adding ingredients to sausages on microbiological situation, water contents and free fatty acid contents were investigated too.In conduction of natural fermentation and ripening bacteria were isolated by the culture-mediums of MRS,APT,MSA and Meat Soup. Eight strains were found out during natural fermentation and ripening process. From the analysis of physical-chemistry properties, microbiology situation and hucker dye, these strains are Lactobacillus two species, Bacillus two species ,Pediococcus pentosaceus,Kocuria varians,Staphlococcus Saprophyticus, Leuconostoc. mesenteroides.By finished the eight strains?culturing, all the strains and three control strains L..akei, L.planturm, B.cereus were inoculated to dry sausages separately. Studies on the microbiological situation in dry-sausages showed that all starter cultures grew rapidly and became the predominate bacteria during the fermentation and ripening. The sausages were analyzed on pH, water activity, weight loss, fat contents, protein contents, SSN,WSN NPN contents,free fat acid contents.Lactobacillu.s,Lc.mesenteroides and P.pentosaceus have a strong influence on the production of acid. L.planturm is the best strain. S.saprophyticus has strong lipolytic activities. Kvarians and Bacillus can grow well in the condition of low pH. They have strong lipolytic and proteolytic activities. L.planturm, K.varians and B.species II were proved to be appropriate.The proportion of L.planturm, Kvarians and B.species II was 2 2 1. The experimental design was setup as a fractional factorial design examining. Eight types of dry sausages were manufactured. These sausages were added with whey powders, sodinumcaseinate, mulit-phosphate in different level. The evolution of water activity, pH and the amount of total bacteria, together with the results of organolepet evolution showed that the optimum proportion of sugar was 0.2%, whey powder was 2%, sodinum-caseinate was 0.2% and multi-phosphates was 0.2%.Sausages were made with starter cultures. Free Fatty Acid was investigated b5?the method of GC. Sausages have high content and fine structure of free fatty acid.