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| Primary Study on Fermentation Characteristics of 5 Types of Strains Producing Fermented Mutton Sausages |
| Zhang Dequan;Lui Siyang;He Zhifei;Li Shurong;Chen Xiaona |
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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.
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LIU Shujin, SONG Xiangyue, ZOU Penglai, GUO Xiaojia, XIONG Guangquan, WANG Lan, SHI Liu, CHEN Sheng, CHEN Lang, WU Wenjin, WANG Chao. Effect of Different Modified Atmosphere Packaging on Color Protection and Preservation of Chilled Black Goat Meat[J]. Meat Research, 2026, 40(7): 65-72. |
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2007, Vol. 21 
