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| Effect of Environment Factors on Lactic acid bacteria and Its Evaluation with SAS During the Processing of Fermented Sausage |
| Wang Ling-jian;Zhou Hai-zhen;Li Xing-ke;Wang Dong;Bu Hong-jiang;Li Kai-xiong |
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Abstract Effect of Environment Factors, Such as salt concentration, water activity, degree and time of fermentation, sugar concentration etc. on lactic acid bacteria was studied with response surface analysis experiment design of SAS. Sig- nificant environmental factors were assured and scientific mathematical models were founded. Con- ditions of the best technology of fermented sausage were salt 6.1%, Aw 0.932, fermen- tation degree 14.6℃, fermentation time 21 d, sugar 2.3%.
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2006, Vol. 20 
