Study On The Microbial Flora In The Process Of Sichuan Type Sausage Fermentation And Starter Culture Of Sausage

Fermented sausage, with the largest yield, is a typical fermented meat product, which is characterized by long storage life and special flavor. To some extent, its microbial stability and organoleptic properties are determined by fermentation of lactic acid bacteria in process. Because of the versatile functions, such as catalase, proteolytic enzyme and lipase of inoculated microbe, proteins in fermented sausage are ready to be broken down into polypeptides and amino acids, with lipids becoming short chain, volatile fatty acid and ester, which lead to its distinct color and unique flavor. Nowadays, not only the fermented sausage is popular in the Occident, but also it attracts consumers' preference in the Asian.With special flavor, traditional sausage in our country has a long history. However, its production, chiefly by natural fermentation, is a batch of process in manual workshops with poor safety, instability in quality, long production period, lacking reliability and unstable control. Reflecting on the unavoidable disadvantages above, producers are focusing on starter culture to achieve effective control and ensure safety and stability of product quality. Currently, it is urgent for researchers to provide parameters for industrialized production of our traditional sausage by screening the pure and fine-performed isolates geared to our traditional sausage fermentation, and finding out the optimal fermentation conditions.The presentation focused mainly on the microflora of Sichuan type sausage products as well as its dynamic changes in the course of fermentation production, by using classical identification methods of physiological and biochemical reactions on microbe, and then according to the results about microflora, standard strains were selected to make starter culture to study the fermentation of Sichuan type fermented sausage with Sichuan type flavor including dynamic changes of pH value, total acid, water content, ammoniacal nitrogen, free fatty acid as well as number of lactic acid bacteria and total bacteria. Our main purpose is to find out the predominant strains in the course of Sichuan type sausage to achieve unique flavor fermented sausage with short production period, no-season limitation and reliable sausage. Here below were the results:(1) The dominant bacteria in Sichuan type products were P. acidialactici, P. pentosaceus, P. urinaeequi, L. delbrueckii, L. brevis, L. casei, L. farciminis, L. lactis, L. mesenteroides, S. xylosus, S. equorum, S. epidermidis, S. lugunensis, S. kloosii, S. saccharolyticus, M. varians and so on.The dominant yeasts were Hansenula ciferrii, H. anomala, H. Canadensis, Candida mogii, C. vini, C. tsukubaensis, Zygosaccharomyces rouxii, Bullera aendrophila, Pichia guilliermondii and Debaryomyces hansenii.(2) In the process of sousing, natural fermentation, roasting and storage after vacuum-package of...