The Stuies On Preparation And Applied Technology Of High Eiffciency And Concentrated Starter

Accordance to the performance of fermented meat starter, the strains with excellentfermented performance was selected from traditional fermented meat. Then, the mixed strainswere prepared to making freeze-dried starter by vacuum freeze-drying. Finally, the applicationperformance of freeze-dried starter using in fermented meat was studied. The results showedthat:R5and R11strains had a good salt tolerance and grew better in6%salt concentration, buttheir overall poor resistant sub-nitrate is poor. C9and C17optimum salt concentration of6%,better performance of its resistance to nitrite.R5and R11strains had higher protease activity and lower lipase activity; C9and C17hadlower protease activity and higher lipase activity. Extracellular protease activity of R₅, R₁1, C₉and C17strains were11.25,11.18,9.05and6.27ｕg/mL at30℃.R₅+C₉strains had a fast rate of acid production, fast growth and excellent performance,suited as mixed starter strains. Optimal harvest parameters:30℃,20h.The best conditions for concentration and separation R₅+C₉strains:4500rpm,30min.Best composite protective agent ratio （M/V）:12%skim milk,6%lactose,0.4%peptone,5%glycerol,0.4%VC; The viable freeze-dried number:8.01×10¹⁰cfu/g. Bacteria survival ratewas96.14%.Starter stored at both4℃preservation and-18℃preservation, had lower loss rate, and nosignificant difference （p>0.05） between them in90days. The visible number of Starter isstill up to10¹⁰cfu/g after6months.Freeze-dried R5+C9starter cultures in fermented meat: physical and chemical parameterssuch as the number of lactic acid bacteria contents were better than the control group.Fermented smell, taste, chewiness have been greatly improved. The acidity of the productmust be improved in future.