Microbe Selecting And Cultivating For Fermented Sausage And Technique Choosing For Ferment

Traditional sausages depend on natural ferment for a long time around China .For the reason of many kinds of germs existing, the natural ferment is not safe exactly and the sausage quality is not stable. At the same time, more time has to be to be spent during the sausages process and many famed traditional delicious sausage has to be limited to a small area. In order to find out solutions to these questions, the traditional product process of sausages must be change.By way of analyzing total bacteria ,Lactobacillus ,Yeast ,pH ,water,and so on, in natural ferment process of fermented sausage, found out the change principle and drew a conclusion that a kind of Lactobacillus and a kind of Yeast which determined the main change during the natural ferment process were the preponderant microbes .By using isolation, obtained one Lactobacillus and one Yeast which can be used in ferment process controlled by human. In order to strengthen the existing ability in fermented condition, Lactobacillus and Yeast got before were cultivated and domesticated on culture medium which Contain 5% sodium chloride, 2% seasoning, 100ppm sodium nitrite. After being cultivated and domesticated, we studied them and got their characteristics such as the best living temperature, the best living pH, tolerated range for sodium chloride and so on.According to the results of experiments, the technology of fermented sausage, the sense of product as well as the essential fragrant ingredients in it, determined the best craft:Ratio of Lactobacillus to Yeast: 1:2Ferment temperature: 30°CFerment time: 48hAdditive Quantity of germs: 1% (1.0×10~6个/ml)Experiments prove that the sausage which is product under that conditions above mentioned is better than before in many aspect, such as safety, flavor, process time and so on. It accords with quality standards of China.