Effect Of Different Lactic Acid Bacteria On The Quality Of Fermented Sausage

Two strains of Lactobacillus plantarum isolated from traditional dried meat products were used to prepare mutton fermented sausage to investigate the effect of lactic acid bacteria on the quality of the fermented sausage.The results are as follows:The fermentation characteristics and growth performance of two Lactobacillus plantarum strains were studied and analyzed,such as salt resistance,nitrite resistance,acid resistance,bacteriostasis,and amine production.The results showed that Lactobacillus plantarum CM25 and X31 had a relatively high tolerance to acid,salt,and nitrite and had a good antibacterial effect.All of them can be used as meat starter cultures.The fermented mutton sausage was prepared with Lactobacillus plantarum CM25 and X31,respectively.Natural fermentation was used as the control group.After the fermentation,the pH value of the starter culture group decreased sharply,and the pH value of the CM25 group(4.68)was significantly lower than that of the other two groups(P <0.05);The addition of the starter culture increased the luminance value L* and e value of sausage as a whole;The moisture content and Aw in the starter culture group were significantly lower than those in the ZR group after storage for 16 days(30 days)(P < 0.05);The hardness and cohesiveness of sausage were improved by adding the starter culture.The NPN content and PI value in the starter culture group were higher than those in the ZR group after storage for 16 days(30 days)(P > 0.05);From the beginning of the drying stage to the storage period,The content of TVB-N in the starter culture group was significantly lower than that in the ZR group(P < 0.05),which improved the preservation of fermented sausage;After storage for 16 days(30 days),the content of TAA in test groups was: CM25 group(812.92mg/100g)> X31 group(693.54mg/100g)> ZR group(731.32mg/100g),and the contents of Asp,Thr,Met and Tyr in the CM25 group were significantly higher than those in other two groups(P < 0.05),In addition,the contents of branched-chain amino acids Val(46.44mg/100g)and Leu(95.63mg/100g)in the CM25 group were also higher than those in the ZR group(P > 0.05).Adding lactic acid bacteria starter culture promoted the release of flavoring amino acids to a certain extent,which helped to improve the flavor of fermented sausage.The addition of starter culture reduced the saltiness and increased the acidity of the sausage,which has given the sausage a distinctive sour flavor and provided consumers with a mild taste.After storage for 16 days(30 days),The total species of fermented sausage flavor substances in each group was CM25 group(37 species)> X31 group(36 species)>ZR group(33 species),The addition of starter culture could enhance the types and contents of alcohols,aldehydes and esters that contribute greatly to the flavor of products,It also promoted the transformation of branched-chain amino acids into characteristic flavor substances and improved the quality of the fermented sausage.