Screening Of Cholesterol-reducing Lactic Bacteria And The Study Of Fermented Sausage With Mutton

This article is the deep process of Xinjiang mutton, and reduce cholesterol lactobacillus for leaven for making zymosis mutton sausage. It adopt bacterium choosing and zymosis technics optimizing, and educe conclusion:(1) It separated 35 sorts of lactobacillus from Xinjiang mare's milk, and carry through experiment of reduce cholesterol that filtered 10 sorts lactobacillus of strong'capability to reduce cholesterol, in which A2,A12,A13 have more strong capability, especially A12,the reduce rate is 61.7%.(2) It make the bacilli identify experiment to the 10 sorts lactobacillus,and choose A2 and A13 as the leaven of zymosis mutton sausage,who are G+, no pathogenicity, can not decompose fat and protein, can grow in the salt concentration of 2%~6%,have deoxidize ability of hitnate.(3) It make sure that A2 and A13 as leaven,Through in quadrature examntion to optimize of symosis technics, and conclude that bacterium amount is 1∶1,inoculum size is 107 cfu/g, zymosis temperature is 30℃, humidity is 85%～90% are the best technics.(4) The experiment shows that the sausage'cholesterol which adding the lactobacillus are reduced after symosis 48 houres,the group 1 reduced 30.77%,and the group 2 reduced 32.31%,however ,the cholesterol content of no lactobacillus is not clear change.