Abstract: In this study, Lactobacillus fermentum (L. f) and Micrococcus rossus (M. r) were used together to produce fermented goose sausage. The effects of four fermentation conditions including temperature, time, inoculum size and L. f-to-M. r ratio on sensory evaluation score and POV were investigated by one-factor-at-a-time method. The fermentation conditions were optimized using an orthogonal array design based on sensory evaluation score and POV. The optimal fermentation conditions were determined as follows: a 1:1 mixture of L. f and M. r was inoculated at an inoculum size of 1×107 CFU/g for fermentation at 25 ℃ for 20 h. The sensory evaluation score and POV of goose sausages obtained under these conditions were 96 and 2.3 meq/kg, respectively. Moreover, the reducing power and DPPH radical scavenging rate were 0.45 and 85.7%, respectively, suggesting powerful antioxidant effects.

Key words: goose sausage, fermentation process, lactic acid bacteria, antioxidant effect