Effect of Microbial Culture Starters on Free Amino Acid in Rabbit Sausage

摘要

Lactobacillus plantarum, Staphylococcus xylosus and Debaryomyces Hansenii were inoculated into the rabbit meat. After enema fermentation, rabbit meat sausage was made. In order to acqure the best strain combination , the free amino acids were tested. The strain L_(26) had a strong proteolysis capability, greater than C_(18) and Y_(163). The essential amino acid content of Group C_(18) was the highest. Y_(16) had an excellent ability to decompose Cys. One-stain fermentation performed better than mixed fermentation group on the role of FAA producing.