发酵香肠加工中WBL-45菌种发酵条件的优化

摘要

The fermentation conditions of fermented pork sausage by WBL-45 was optimized through the three factor quadratic General Rotary test by using the index of pH value. The effect of sugar of added volume , and fermentation agent of added volume and fermentation temperature on fermentation sausage produced acid capacity was detected 48 h with each 8 h. Results showed the optimum fermentation conditions were as follows:sugar dosage 5.32 %,dosage strains 0.007 %, fermentation temperature 24.5℃.%本试验通过三因子二次通用旋转试验设计，以pH为指标对以WBL-45为发酵剂的猪肉发酵香肠进行了发酵条件的优化研究。试验以8h为时间段，通过对糖的添加量、发酵剂的添加量以及发酵温度对发酵香肠产酸能力的影响进行了48 h的检测，得出发酵香肠发酵产酸的最佳条件为：糖的添加量为5.32%，菌种的添加量为0.007%，发酵温度为24.5℃，由此可制出产酸能力较强的发酵香肠。