Mixed Bacterial and Physico-Chemical Index of Changes in Sausage Fermentation Process

Application of Lactobacillus plantarum, Staphylococcus aureus, Hansenula yeast, three kinds of fermented sausages as a leavening agent, determines bacteria in fermented sausage fermentation process and the physical and chemical indicators of change. In the fermentation process, the pH value keeps falling, and 18h of fermentation, pH value reaches 5.109. The moisture and nitrite has been in decline. In the early stage of fermentation, Lactobacillus breeds slowly, yeast and cocci grow rapidly. After 6 h of fermentation, the lactic acid bacteria blooms, staphylococci and yeast growth and reproduction is inhibited, the number declines, when the fermentation time reaches15h, the number of staphylococci and yeasts begin to increase.