Research On Screening And Apply Of Bacterium For Sausage Fermented

There existing long history of fermented meat product in China, and we have wide-ranged bacterium resource in traditional fermented meat products in natural way. All these bacterium can be selected as leaven for fermented meat products. The prior bacterium in Western Hunan bacon products of traditional characteristics were separated and screened. Identification and apply of the bacterium has been done. The main results are as follows:1Lactobacillus and staphylococcus were separated from traditional Western Hunan bacon,2prior colonies of lactobacillus R1, R2and2colonies of staphylococcus A1, A2are obtained after being fostered. R1were identified as L. planetarium and R2were assigned to the species of L.alimentarius. Both A1and A2are S.carnosus. The selected3colonies of bacterium R1, R2and A1were fostered in mix, and we found that R1and A1can be mixed leavening foe fermented meat products according to antagonism of different colonies of bacterium.2Conditions such as percentage, inoculum size and fermenting temperature were studied, and orthogonal tests were designed. The best condition for sausage fermentation was worked out. By orthogonal tests and sensory evaluation, the best condition for sausage fermentation includes:R1:A1=1:1,fermenting temperature25℃and inoculum size5%.3Sectional physical chemistry properties of fermented sausage with leavening added to it were studied. With the sausage without leaven in it as reference, the final moisture of fermented sausage with leaven in it is22percent, pH is4.3, colony count is7.5cfu/g, and the residual nitrate is10mg/kg. The reference's moisture is24percent, pH is4.8colony count is8.3cfu/g, and the residual nitrate is28mg/kg. The test results for pathogenic bacterium are Non-detected, and the mouth feel of treatment g roup containing leavening is prior to reference group's. The results indicate that the total effect of sausage with leavening added to it is better than the ones'without leavening added to them.