Optimization Of The Muslim Fermented Sausage Bacteria Strains And Study On Technology

Based on traditional and foreign fermented meat process theory and equipment combining modern fermented technology . The muslim fermented sausage was studied in cultures sieved .Optimum process parameter and the variation of physical,chemical and microbe character .The reseach and sesult including several parts as follows:1.According meat fermentation of the basic requirements, Experimental Optimization had been done about Lactobacillus plantarum (Lp), Lactobacillus casei (Lc), Lactobacillus helveticus (Lh),Streptococcus thermophilus (St) ,Pediococcus lactis (Pl), Lactobacillu acidophilus (La), Lactobacillus dehrueckii(Ld) Sieving culture show that Lp,Lc,La,Ld can live under the 6% of NaCl , Lp , Lc ,La can live under the 150mg/kg of NaNO2 ,Lc is better than Lp and La in the producing acid .All cultures can not decompose protein and fat and they can not produce H2S ,NH3 and gas.2.Fermentation activity of bacteria and pH between strains of Lc and ALX3 in 48 hours respectively. The greater the proportion of Lc, mixed culture of the faster decline in pH, But there was no significant difference among 3:1,5:1 and 7:1. Proportion 3:1the amount of bacteria increase the fastest.,it can reach 8.7×10~8 after 48 hours.3.Effect of environment factors, such as GLC,GDL,Inoculate amount and temperature ect. Lp acid– producing was studied with response surface experiment design. Significant environmental factors were assured and scientific mathematical models were founded. Conditions of the best growth conditions of Lc was assured.4.With proportion 1:1 of Lc and ALX3 as the mixed culture, the quantity of inoculation GDL,GLC are determined according to orthogonal design . The result is:inoculation 1.5×107 ,GDL 0.6%,GLC 0.25%.5.Physico-chemical and microbial changes were studied during the processing and storage of fermented sausage . Water content ,water activity ,pH value was decreasing. During fermented process ,the total of free amio acid and fat acid do not vary obviously.But Asp Cys Pro etc increase obviously in the trial .contents of fatty acid in fermented sausage were analyzed , the content of unsaturated fatty acids were increasing.The content of residual nitrite was 6.88mg/kg. TVB-N value and TBA value were increasing in process of storage ,it is Lower than the national standard after 120 days.