The Reserch For Complex Bacteria Fermented Goose Sausages Of Low Cholesterol

Cholesterol is one of the essential nutrients of the organism needs,when it intake excess may do harm health.The products of meat have high cholesterol in general,With the level of humanity activity progress,mankind have the higher need of the certain functional of the products of meat.This study aims to select a kind of ferment dose which can to ruduce the contents of cholesterol that make up from different strains,to prass optimized the best conditions of composite strains, simultaneously to optimized the technological conditions of the ferment goose sausage, and to applied to the ferment goose sausage production.The research used the high efficiency to reduce cholesterol lactobacillus plantarum,which to obtain from food science laboratory of heilongjiang August first agricultural university, and pentose sugar piece aureus with xylose staphylococcus of bacteria to mixed as an ferment dose, to manufacture fermented goose sausage.The experiment of plant in medium lactobacillus, pentose sugar piece coccus, xylose staphylococcus strains between inoculation quantity, scale, fermentation temperature and fermentation time four factors on a single factor experiment respectively,according to the single factor experiment results,a second orthogonal rotating combination design, and with cholesterol degradation rate and sensory index, based on regression analysis to set goals for mathematical model to determine the function of the optimal parameters for: lactobacillus.plantarum: Xylose staphylococcus:pentose sugar piece aureus were 1:0.5:1, mixing ratio of 2.5% inoculated quantity, fermentation temperature for 35℃, fermentation time for the degradation of 21h, cholesterol 49.54% .The Lactobacillus plantarum, Pediococcus pentosaceus and Staphylococcus xylosus applied to ferment goose sausage production, determine the optimal processing parameters for: Lactobacillus plantarum: Pediococcus pentosaceus:Staphylococcus xylosus were 1:0.5:1, inoculated quantity 1.5%, fermentation temperature 30℃, fermentation time 24h. This process conditions of fermentation goose sausage production of cholesterol levels drop 41%, cholesterol significantly lower than not fermentation sausage. To test the best level by which the product processing formula physiochemical index, microbiology indicators testing analysis shows that pH 5.2, protein 18.5%, fat 14.5%, water 57.4%, salt 2.4%; microbiology indicators for: the total bacterial count of 1700/g. This product standards have reached national standards, colour and lustre is attractive, goose smells, acidity moderate, five fragrance moderate, no odor, structure compact, without porosity, good flexibility, good taste and traits products. Through the animal experiments have found that low cholesterol goose sausage can effectively reduce the serum TC and HDL-C level outside, still can significantly raise HDL-C level, and has assisted lipid-lowering function. The HDL-C of three doses of mice in the serum are significantly higher than model control group.