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STUDY ON TECHNOLOGY OF FERMENTED SAUSAGE

Wenbin Xue

Open publisher page 2 citations

Abstract

The best technology of fermented sausage was studied. Results indicated :The best technology of fermented sausage was :the proportion of Lactobacillus acdophilus and P. cerevisiae was 1∶1,the fermentation temperature 30 ℃ ,fermentation time 16 h-24 h,inoculation volume 107cfu/g. The sausage produced by this way had full body,pink,appropriate sweet and sour ,good flexibility.

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What this paper is about

The best technology of fermented sausage was studied. Results indicated :The best technology of fermented sausage was :the proportion of Lactobacillus acdophilus and P. cerevisiae was 1∶1,the fermentation temperature 30 ℃ ,fermentation time 16 h-24 h,inoculation volume 107cfu/g. The sausage produced by this way had full body,pink,appropriate sweet and sour ,good flexibility.

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Available abstract

The best technology of fermented sausage was studied. Results indicated :The best technology of fermented sausage was :the proportion of Lactobacillus acdophilus and P. cerevisiae was 1∶1,the fermentation temperature 30 ℃ ,fermentation time 16 h-24 h,inoculation volume 107cfu/g. The sausage produced by this way had full body,pink,appropriate sweet and sour ,good flexibility.

Key concepts: Fermentation, Food science, Lactobacillus, Volume (thermodynamics), Chemistry, Physics, Quantum mechanics

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