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| Changes in Microbial Flora and Physicochemical Properties of Traditional Fermented Meat during Ripening |
| TIAN Xing, ZHAO Han, WANG Haodong, REN Rui, LI Zongjun |
| 1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2.College of Pharmacy, Hunan University of Chinese Medicine, Changsha 401208, China; 3.Hunan Provincial Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha 410128, China |
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Abstract In this paper, we analyzed the changes in the microbial flora and physicochemical properties of naturally fermented meat (control) and meat fermented with a mixture of Pediococcus pentosaceus and Staphylococcus xylose (1:1) during the fermentation process. According to the results, there was a significant difference in yeast and enterobacteriaceae counts (P < 0.05) but not in total bacterial, lactic acid bacterial or Staphylococcus counts between the natural and inoculated fermentations. The pH value, moisture and nitrite content of inoculated meat at the end of fermentation were lower than those of the control, while the former was superior to the latter in texture parameters as well as microbial community diversity and flavor quality.
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2020, Vol. 34 
