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Study on the Technology of Fermented Sausage

Li Wang

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Abstract

Lactobacillus acidophilus and Lactobacillas plantarum were used as starter culture to produce fermented sausage The results indicated that the optimum condition of Lactobacillus acidophilus was temperature 30℃,inoculum size 10 8?cfu/g,time 24～48?h The best proportion of Lactobacillus acidophilus and Lactobacillas plantarum was 11 and the optimum condition was temperature 30℃, inoculum size 10 7?cfu/g ,time 18～24?h.

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What this paper is about

Lactobacillus acidophilus and Lactobacillas plantarum were used as starter culture to produce fermented sausage The results indicated that the optimum condition of Lactobacillus acidophilus was temperature 30℃,inoculum size 10 8?cfu/g,time 24～48?h The best proportion of Lactobacillus acidophilus and Lactobacillas plantarum was 11 and the optimum condition was temperature 30℃, inoculum size 10 7?cfu/g ,time 18～24?h.

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Available abstract

Lactobacillus acidophilus and Lactobacillas plantarum were used as starter culture to produce fermented sausage The results indicated that the optimum condition of Lactobacillus acidophilus was temperature 30℃,inoculum size 10 8?cfu/g,time 24～48?h The best proportion of Lactobacillus acidophilus and Lactobacillas plantarum was 11 and the optimum condition was temperature 30℃, inoculum size 10 7?cfu/g ,time 18～24?h.

Key concepts: Lactobacillus acidophilus, Starter, Lactobacillus plantarum, Food science, Fermentation, Lactobacillus, Lactobacillaceae, Chemistry

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