Study On The Effects Of Zygosaccharomyces Rouxii On The Performance And Quality Of Fermented Sausage

Zygosaccharomyces rouxii is an important high osmotic-tolerant yeast strain in soy sauce and soy sauce brewing.In this study,Z.rouxii was used as the research object to study the effects on the sensory and flavor of fermented sausage after adding it to fermented sausage,to produce a new type of fermented sausage with special flavor.The test results were as follows:(1)The fermentation performance and safety performance of Z.rouxii were studied.It was found that Z.rouxii in the p H of 3,containing 6% salt,containing0.015% of nitrite and 22-34 ℃ under the condition of all can grow well.Its optimum growth temperature was 28 ℃.Under the conditions,no steroids were produced.Moreover it was not hemolytic bacteria,and it was sensitive to macrolides,penicillins,quinolones and aminoglycoside antibiotics.In addition,it was resistant to amoxicillin.(2)The experiment was carried out on the compounding of Z.rouxii and Lactobacillus plantarum.Antagonism test and three groups of single factor tests and two sets of response surface tests showed that there was no antagonistic effect between Z.rouxii and Lactobacillus plantarum.The three groups of single factor results and the response surface test results of p H value and total number of colonies were used to determine the optimal culture conditions for the compound bacteria:compound ratio 1:1,culture temperature 22 ℃.(3)The fermented sausages produced by using the compound bacteria of Z.rouxii and Lactobacillus plantarum as fermenting agents were tested for microbial indicators,physical and chemical indicators,flavor characteristics and indicators on the 0th,3rd,6th,9th and 12 th day after fermentation.The number of lactic acid bacteria,yeast,total colony,p H value,NMR,POV,TBARS,free fatty acid,free amino acid,volatile aroma components,color difference,texture and sensory score of fermented sausage were studied.The results showed that Z.rouxii can grow well in fermented sausages,can reduce the p H and moisture of fermented sausages,promote protein degradation and shorten fermentation time.