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| Study on the Microbial Changing of Fermented Sausage in the Fermented Course |
| Wang Lingjian;Li Xingke;Zhou Haizhen;Li Kaixiong |
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Abstract Microbial succession and physico-chemical changes during ripening of four Chinese-style fermented sausages are investigated.The conclusions are as follows:Lactic acid bacteria(LAB) are the pre- dominant micro flora during ripening of fermented sausages.They rapidly maximized with population of 108cfu/ml at day 7 in the four type products respectively,and stayed almost constant afterwards.During the ripening days,they decreased. Micrococcus-staphylococci,second to lactic acid bacteria in count,increased too during fermenta- tion or in the first week.However,their incre- ment is small in contrast to that of LAB. Micrococcus-staphylococci,with the maximum of about 107cfu/g,were far below LAB all the time in the process of fermented dry sausages.
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2006, Vol. 20 
