| Lactic acid bacteria which isolated from koumiss were screening by Sugar fermentation tests、Viscosity test and catalase test with the selection criteria for lactic acid bacteria and domesticated for salt tolerance in broth and improved MRS to be used as starter cultures for fermented sausage with standard meat staphylococcus. Single factor test and orthogonal test on fermentation time、fermentation temperature、inoculation amount and inoculation proportion were carried out to obtain the optimum fermentation condition. The fermentation characteristics of control、inoculate starter and starter plus spices group were studied in fermented mutton sausages.The results showed that three bacteria accord with standard of starter culture selection due to no production of H2S or H2O2 and no decomposition of protein and fat. The bacteria (3-3-2) has a high salt and high nitrite tolerance. The optimum condition of fermented sausage were fermentation time 30h, fermentation temperature 30℃, inoculation amount 8%, inoculation proportion(Lactic acid bacteria:meat staphylococcus)1:2. At the end of the fermentation (30h), pH of two experimental group quickly dropped below 5.3 which was notable lower than the control group, total acidity and the lactic acid bacteria number were significantly higher than that of control group; Aw was less than 0.90; coliform group MPN was less than 3.0MPN/g, the nitrite residue was much lower than 20mg/kg and experimental group had a better quality of color, texture. The group with spice was the best. While the control group TBA was relatively higher, three groups were all lower than 0.30mg/100g; Sensory evaluation results showed that two groups added starter of fermented sausages were more accepted by people, spices were the first choice for human consumption owing to covering up some poor flavour. The relative contents of total amino acids and fatty acids, experimental group and control group are not different. |
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