1999•Jilin Nongye Daxue xuebaoRequires access

The Property of Physics and Chemistry of Fermented Sausage

Qing Liu

Abstract

The mixed Lactobacillus acidophilus with Lactobacillus plantarum were used as starter culture to producefermented sausage- The physics and chemistry property ofsausage were studied- The result showed thatthe amino acid in the group with lactic and bacteria was higher than the contral around 8 % - The total offatty acid had no change- The content of nitritein the group decreased apperently-

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