Study on Submerged Fermentation Technology of Pork with Pediococcus acidilactici

Abstract

Abstract: It was studied that the processing of submerged fermentation pork with the Pediococcus acidilactici.MRS medium containing CaCO3 medium was used in activating Pediococcus acidilactici.It was studied that effects of concentration of NaCl and NaNO2,inoculation volume,fermentation time and temperature on pH.The optimum conditions of pork fermentation were found to be that NaCl 2.5 %,sodium nitrite concentration 0.012 %,inoculation volume 3.5 %,21 h,30 ℃ by orthogonal test.The taste of the fermented pork was good by the technology,and microbiological and NaNO2 indicators were in line with quality standards.The result was satisfactory.

Key words: Pediococcus acidilactici, submerged fermentation, pork, fermentation technology

ZHANG Sheng-Bang, ZHOU Xu-Feng, CHEN Xian-Qun, WU Huan-Qian, DAI Zhou-Qun. Study on Submerged Fermentation Technology of Pork with Pediococcus acidilactici[J]. FOOD SCIENCE, 2008, 29(5): 190-194.

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Study on Submerged Fermentation Technology of Pork with Pediococcus acidilactici

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