Abstract:

In this paper, one or all of the three bacterial strains Lactobacillus plantarum, Staphylococcus xylosus andDebaryomyces hansenii, were inoculated into ground rabbit meat. After fermentation and drying, dried meat slices weremade. The effects of different fermentation starters on the contents of free amino acids in dried rabbit meat slices wereanalyzed. The results were shown as follows: (1) The content of total free amino acids in rabbit meat fermented by the threestrains was higher than that of blank control (CK), showing a decreasing order: Staphylococcus xylosus > Debaryomyceshansenii > Lactobacillus plantarum. Therefore, fermentation by these strains could promote the decomposition of proteinin rabbit meat; (2) There were differences in their effect in decomposing protein; (3) Higher individual and total contents offree amino acids were obtained by mixed strain fermentation than single strain fermentation and blank control, indicatingthat mixed strain fermentation is the most effective in decompose protein to form free amino acids.

Key words: culture starters, amino acid, dried rabbit meat crisp