The Isolation, Screening Of Lactic Acid Bacteria And The Application In Fermented Mutton Sausage

Lactic acid bacteria which isolated from fermented sausages were screening with the selection criteria for lactic acid bacteria to be used as starter cultures for fermented sausage. Strains which suitable for fermented sausage production were identified on basis of their biochemical characteristics.The fermentation characteristics were studied in fermented mutton sausages.A total of 30 strains lactic acid bacteria were isolated from 7 commercial fermented sausages.10 strains were selected for functional properties such as ability to grow adequately in 6% NaCl concentrations,100mg/kg of sodium nitrite,low temperaure.Identification of the isolates revealed that 6 strains of Lactobacillus plantarum, 3 strains of Lactobacillus casei,1 strain of Lactobacillus rhamnosus .GL-2 and ML-2 could fast and strong produced acid were selected as starter culture for fermented mutton sausage. The fermentation characteristics were studied on fermented mutton sausages.The addation of lactic acid bacteria culture could increased the lactic acid bacteria number,anti-increase the general bacterial population;Significantly speed up the droping rate of pH and Aw(p<0.01);Degrade the content of sodium nitrite(p<0.01),slow down the increase of TVB-N(p<0.01). The addation of lactic acid bacteria culture could changed the texture of the sausage, in particularly, added GL-2 could increase the hardness and the Springiness of the sausage(p<0.01);The addation of lactic acid bacteria culture could increase the L*(p<0.05) and a*(p>0.05),the sausage which added ML-2,the a* higher than added GL-2 and control.Sensory evaluation show that addation lactic acid bacteria culture significantly increase the accptsbility of the sausage.