Abstract：Starter cultures is the key of processing fer-mented mutton sausage.The zymolytic character- istics of five typical meat Starter cultures were studied in the paper.The results showed that strains Lactobacillus case(iLc),Lactobacillus plantaru(mLp)and Pediococcus pentosaceu(sPp) can tolerate 6% salt and 150mg/kg nitrous acid salt,and they all have the ability of fermenting sugar to lactic acid,but no capability of metabo- lizing protein and fat to peptide and fatty acid. They are all up to log growth stage during 22～ 26h in no air condition and at 30℃,the three strains were primarily determined as the optimum starter cultures of fermented mutton sausage.
2007, Vol. 21 
