Abstract: By inoculating Lactobacillus sake and Staphylococcus xylosu, the test was divided into single Lactobacillus acidophilus group and mixed fermentation agent group. The natural fermentation group was used as control to explore the effect of starter cultures on the pH, Activity Water (Aw), nitrite, protein decomposition (PI), harmful biogenic amine (BAS) content and free fatty acid release of fermented sausage during fermentation and ripening processing. The results showed that adding combined starter cultures could quickly reduce the pH of the sausage. Through 60h fermentation, pH value of the combined group dropped to 4.85, which was lower than fermented meat products safety of pH 5.3. Rapid decrease of pH value also resulted in higher Aw decline rate in the compound group compared with the other two groups. The content of nitrite in the compound group was 11.30 mg/kg after 37 d, which was significantly lower than the national safety regulation of 30 mg/kg (p<0.01). From 0.5 to 9 days, the order of fermented sausages protein decomposition index from high to low was as follows: the combined groups> the single >the control. From day 3 to day 9, the content of putrescine, tyramine and histamine were changed significantly. The total content of the mixed group BAS were sharp decline during the late stages of sausages maturation. In this process, order of free fatty acids presented in the mixed group from high to low was as follows: monounsaturated fatty acid (MUFA) content>polyunsaturated fatty acid (PUFA)>the saturated fatty acid. In conclusion, addition of compound fermentation agents can effectively decrease pH and Aw and reduce the content of nitrite, saturated fatty acids and harmful BAS of the sausages. In the late stage of drying, the compound agents played a key role in in unsaturated fatty acids release.
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