Abstract:

With nitrite residue, pH value and sensory score as indexes, the effects of Lactobacillus fermentation conditions, such as Lactobacillus species (Lactobacillus plantarum, Streptococcus thermophilus plus Lactobacillus bulgaricus with the ratio of 1:1 and Germany Kehansen Lactobacillus), inoculation amount, fermentation temperature and fermentation time on quality of fermented roast sausages were investigated through single-factor test, and then these conditions were optimized to reduce  the nitrite residue and enhance the sensory score through orthogonal test. The results showed that the optimum fermentation process is as follows: fermenting sausage with 2.0% of Germany Kehansen Lactobacillus at 30 ℃ for 22 h.

Key words: fermentation, Lactobacillus, nitrite residue, fermented roast sausage