Sausage Fermentation Agent Screening, Research, And Its Application In Fermented Sausages

Fermented sausage is a kind of meat product with characteristic fermented flavor, which is fermented by microorganism. During the processing of fermented sausage, microorganisms produce acids, which results in decreasing pH value and restraing growth of pathogen. At the same time, microorganisms produce protease, lipase and catalase, which break down protein into easily assimilated polypeptides and amino acid , and fatty acids into short-chain volatile fatty acids and ester compounds. Products are characterized of desirable flavor and colour .There were a lot of bacterium resources in the naturally fermented food, from which we can select starter cultures with excellent characteristics for fermented meat products. Isolation,purified,screening,biological characteristics and application of lactobacillus, favorable microbes of staphylococci and yeasts from traditional fermented meat products——Rugao- fermented sausage,fermented meat--Rugao ham and Jinhua ham had been carried out in this study. The report including several parts as follows:Contact test of lactic acid and lactic acid bacteria producing qualitative tests, one strain of lactic acid La04 was isolated and purified from traditional fermented meat products. The bacteria La04 was Lactobacillus plantarum, according to "lactic acid bacteria identification and experimental methods" and "Identification of bacteria Berger Manual" (eighth edition).According to the capability of producing flavor and aroma through sensory evaluation, three favorable microbes were selected out, which were S. xylosus C31,S. epidermidis C141 and Dabaryomyces Hansenula Y32. The biological characteristics of the strains were studied. The results showed that the strains above all had good characteristics of growth and fermention.They all had strong to tolerance to salt and nitrite. Animal experimentation showed that all strains were nontoxic.We studied the relationship of those strains, the results showed that La04 with C31, and Y32 with C141 weak antagonism, and the other strains didn't resist obviously. with the C31 in mix culture increased, the antagonism of La04 to C31 was gradually reduced. when the proportion of La04,C31 and Y32 were 2:8:1,1:4:1,1:4:2 , the growth of C31 was not infuluenced. When the proportion of La04,C31 and Y32 was 1:4:2 the adding with 2.5% stater culture and 1% sausage, fermented at 30～35℃for 24 hours the quality of fermented sausage was the best with the highest Sensory evaluation. This study detected a total of 74 kinds of flavor volatile components, including aldehydes, ketones, alcohols, acids, esters, phenols, hydrocarbons and nitrogen heterocyclic oxygen compounds. 59 kinds of volatile flavor compounds were detected from CK, while 60 kinds of volatile flavor compounds were tested from sample3 .Rree amino acid such as Glu, Ala, Leu, Lys, Val, Phe, Gly, Thr, Asp, Ile were teseted in Fermented sausage. Compared to CK, The totle of free amino acid of sample3 was increased. The contents of Arg, Glu, Ser, Tyr and Phe of sample3 were doubled. The contents of others were increased by 39% to 65%。Compared to CK, essential amino acids (Thr, Val, Leu, Ile, Phe , Lys, Met, His) of sample3 was increased by 87 percent.In Fermented sausage , myristic acid (C14: 0), palmitic acid (C16: 0), stearic acid (C18:0) , peanut acid (C20:0), palm oil acid (C16:1), oleic acid (C18:1), and arachidonic acid (C20:4) were tested. Compared to CK, the contents of single-unsaturated fatty acids and polyunsaturated fatty acid in sample3 were increased by 42.95 percent and 59.92 percent respectly.