关键词: 植物乳杆菌, 模仿葡萄球菌, 发酵香肠, 响应面法, 工艺优化

Abstract: Fermented sausages were made with a mixed starter culture of Lactobacillus plantarum and Staphylococcus simulans. We aimed to study the effect of inoculum amount and composition and fermentation temperature as well as interactions among them on quality attributes such as pH value, color, textural properties and sensory evaluation using onefactor- at-a-time and response surface methodology. The results indicated that the optimal fermentation conditions were as follows: ratio between L. plantarum and S. simulans 1:1, inoculum amount 107 CFU/g, and temperature 30 ℃. Under these conditions, a higher sensory score of 85.28 was obtained, agreeing with the model predicted value. The fermented sausages had good quality with moderate texture, good taste, color, and rich and pure aroma.

Key words: Lactobacillus plantarum, Staphylococcus simulans, fermented sausages, response surface methodology, process optimization