Abstract: The effect of mixed starter cultures of Lactobacillus acidophilus and Staphylococcus carnosus (isolated from Jinhua ham) inoculated at different concentrations on the physicochemical and sensory qualities of fermented sausage was evaluated. The results showed that pH and water activity in fermented sausage declined significantly more slowly during inoculated fermentation as compared to natural fermentation (P < 0.05). Inoculated fermentation enhanced the flavor of fermented sausage and increased the number of flavor compounds. The a*/b* ratio of the sausage fermented by a 1:3 mixture of L. acidophilus and S. carnosus at an inoculum size of 107 CFU/g was not different from that of commercial sausage, and the hardness, elasticity, cohesiveness and chewiness were significantly higher than those of naturally fermented sausage (P < 0.05) and were not different from those of commercial sausage. In addition, the sausage fermented by the mixed starter had the highest overall acceptance. Therefore, this mixed starter culture can effectively improve the quality of fermented sausages, and thus is promising for commercial application.

Key words: Lactobacillus acidophilus; Staphylococcus carnosus; mixed starter; fermented sausage; quality