Effects Of Different Starter Cultures On Physicochemical Characteristics And Lipolysis Of Fermented Mutton Sausage

To screen the better starter and provide basis for the lipolysis study and quality control, this experiment will select superior lactic acid bacteria and mix with staphylococcus xylose, and then adding to sausage make fermented mutton sausage. The results of the study are as follows:We screen out 3 strains of lactic acid bacteria from the 33 strains saved in Inner Mongolia agricultural university microbiology laboratory, respectively name is X3-9, the X3-10, X3-12. By means of determinating salt resistance,nitrite resistance, growth curve and the change of pH value, we preliminary confirme the 3 strains of lactic acid bacteria can adapt to the environment of fermented sausage, can be used as starter cultures for sausage.After identifyed, the X3-9 is named as L.plantarum, X3-10 and X3-12 is named as L.casei.subsp.casei. We choose X3-9 and X3-12 to do the subsequent experiment.There is not antagonism between X3-9-. X3-12 and staphylococcus xylose, X3-9: staphylococcus xylose= 1:2, compound with the best proportion, X3-12:staphylococcus xylose= 1:2, compound with the best proportion.Five groups of fermented sausages manufacture using the same technology were named control group,X3-9 single group,X3-9 mixed group,X3-12 single groupX3-12 mixed group. The X3-12 mixed group had a significantly higher number of lactic acid bacteria than X3-12 single group (p< 0.05) during machining process; Experimental’s pH quickly reduced to around 5.0,X3-9 single group and X3-12 single group’s ability of producing acid can better the compound group in fermentation stage; Aw fell to around 0.81,Aw of the X3-9 mixed group was significantly lower than the other group;Add starter cultures can significantly improve the colour,compared with the other group, the group added X3-12 had the better colour and lustre.HSL content is lower than controls during processing, while ATGL content lower than controls during all process, so we think that microbial starter cultures can promote adipose decompose through synthetic HSL, The PUFA content of X3-9 single group and X3-12 mixed group up to 70mg/100g,more than the control (50mg/100g) For the content of cl8:2, the X3-9 single group was significantly higher than the other group; For the content of c20:5,X3-12 mixed group was significantly higher the other group.