Abstract:

In order to obtain functional selenium-enriched sausages, selenium was enriched in Pediococcus acidilactici through biotransformation, and the Se-enriched strain was then used to ferment sausages. Totally 96.14% of selenium at the addition amount of 10  μg/ml was converted after 36 h of fermentation at 38 ℃. The optimum processing for Se-enriched fermented sausages was based on sequential steps of packaging, fermentation for 36 h at 37 ℃ with an inoculation amount of 1%, baking and cooking. The obtained product exhibited good quality attributes and a high selenium content of 100  μg/kg with a conversion rate of 100%.

Key words: selenium enrichment, Pediococcus acidilactici, function, fermented sausage