Preparation Of Cholesterol-Lowering Lactic Acid Bacteria Powder And Its Application In Sausage

Fermented sausage is one of the main products of fermented meat products.Its fermented taste is mellow and durable,and it is loved by consumers,especially in the west of Hunan province,which has a wide market base.But when sausage processing need to add20% fat,cause the cholesterol content in their products on the high side,although cholesterol is essential for human survival nutrients,and has important physiological functions,but eating too much cholesterol may also affect the health of human beings,therefore,research on reducing cholesterol content in the food processing method,has become the important research topic;In addition,the sausage fermentation is mainly natural fermentation,resulting in unstable product quality,and long production cycle.Therefore,it is the development trend of fermented sausage to breed lactic acid bacteria with cholesterol-lowering function for artificial inoculation and fermentation.This study with previous laboratory from traditional fermented food in Hunan extract with in vitro cholesterol ability of lactic acid bacteria for starting strains,optimizing suitable for processing and cholesterol ability of lactobacillus fermented sausage,optimization of the high density cultivation and highly active freeze-dried powder reagent preparation technology,and as a starter for the bacteria powder,optimization of low cholesterol production technology of fermented sausage,The aim is to provide technical reference for industrialization production of low cholesterol fermented sausage.The main results are as follows:1.Five lactic acid bacteria strains numbered Z22,729,602,582 and 580 were used as fermentation strains to prepare fermented sausage.The optimized fermentation strains were selected by analyzing the cholesterol degradation rate,sensory score and texture color difference of fermented sausage.The results showed that sensory score of fermented sausage prepared by Z22 strain was 88.1,p H value was 4.92,texture and color difference were obviously better than the control group,and the comprehensive evaluation was the best among the five groups of fermented sausage.Sausage had the highest cholesterol degradation rate of 39.58 percent.Subsequently,Z22 was used as the test strain.2.The density and viable count of bacteria were used as evaluation indexes to optimize the high density culture conditions of Z22 strain and the type and concentration of lyophilized protectants.The results showed that trehalose 41.48g/L,yeast extract 21.77g/L,beef extract 10.88g/L,Mn SO4 concentration 0.164g/L replaced the carbon source,nitrogen source and trace elements in the MRS basic formula,while other components remained unchanged.Under closed culture in fermenter(100r/min,37℃,p H6.0)and addition of 25%ammonia neutralizer,the bacterial density and viable bacterial count OD600 reached 2.074 and 2.01×109CFU/m L.The optimal combination of lyophilized protectant dosage was:xylo-oligosaccharide concentration 12%,l-glutamate sodium concentration 2% and defatted milk powder concentration 8%.The survival rate was 92.3%,and the number of viable bacteria was 1012CFU/g after vacuum freezing.3.Using cholesterol degradation rate,p H and sensory score as evaluation indexes,single factor test and response surface design test were used to optimize the production process of low-cholesterol fermented sausage.The optimal technological parameters of low-cholesterol fermented sausage were as follows: the amount of fermentation agent was105CFU/g,the fermentation temperature was 30°C,the fermentation time was 38 h,the cholesterol degradation rate was 46.79%,sensory score was 86.19,and the color difference data were L* 53.79,A * 11.56,B * 9.57.Hardness 17373 g,cohesion 0.563%,chewiness8822 g.