2008•Zhongguo tiaoweipinRequires access

The research of fermentation of Chinese style sausage by multi-lactobacillus

Hui Zhao

Abstract

Fermented sausage was produced by Lactobacillus plantarum,lactobacillus brevis and pediococcus acidilactici,the optimum ratio of strains was got by orthogonal experiment and it is HF1.1%,HF1.2 1% and HF1.3 1%.The Chinese style sausage with good physical-chemical and tasting standard was fermented by optimum ratio of strains and fermentation conditions without nitrite and any preservatives.

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Available abstract

Key concepts: Pediococcus acidilactici, Food science, Lactobacillus plantarum, Fermentation, Wine tasting, Lactobacillus, Pediococcus, Lactobacillus brevis