关键词: 干酪乳杆菌, 木糖葡萄球菌, 发酵牛肉香肠, 工艺

Abstract: Lactobacillus casei and Staphylococcus xylosus were used as the mixed fermentation starter for fermented beef sausages. The optimal fermentation process parameters of fermented beef sausages were determined by orthogonal array design method to be: fermentation time of 16 h, pH 5.0, fermentation temperature of 30 ℃, mixed fermentation starter amount of 107 CFU/g with a Lactobacillus casei-to-Staphylococcus xylosus ratio of 3:1 and relative humidity of 90%. In addition, the addition of mixed fermentation starter in a slow fermentation method could produce fermented beef sausages with excellent texture and taste as well as soft flavor, which is suitable for Chinese consumption habits.

Key words: Lactobacillus casei, Staphylococcus xylosus, fermented beef sausage, process