Abstract: The bacterial cellulose, a fermented product from soybean whey by Acetobacter xylinumC5, was added into the low- fat sausage as the fat substitute and stabilizer. The results showed that the bacterial cellulose could partly, or completely substitute the fat in the sausage. The sausage within the bacterial cellulose showed no difference with the ordinary sausage in appearance, flavor and taste. Even much better taste and texture of sausage could be attained after the mixture of bacterial cellulose and carrageenan were added. As a result, the energy was reduced by 28%～56%.

Key words: bacterial cellulose, Acetobacter xylinum, low-fat sausage, fat mimetic