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| The Technology of the Fermented Sausage |
| DENG Kaiye |
| College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225 |
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Abstract The self-screening Lactobacillus Bulgaricus and Streptococcus Thermophilus were used as fermentation starter, pork was used as raw materials. The optimal medium were determined, MRS medium is best for strains growth. The optimal fermentation conditions were determined: 0.9% lactose content, 4% inoculation volume, fermentation temperature 36℃, fermentation period 10h. The final products was color uniformity, characteristic lactic acid flavor, and lubricated texture.
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2010, Vol. 24 
