In this study, lactic acid bacteria and Staphylococcus (1∶1 ratio) with different inoculums (105,106,107 CFU/g) were used as the compound starter group, natural fermentation and commercial fermentation were used as the control group. By measuring the moisture content, Aw, pH value, nitrite content, fat and protein oxidation degree, microbial quantity, texture and sensory quality of fermented beef sausage during fermentation (1,3,6,9,12,15 days). To explore the changes of microbial flora and physicochemical properties during the maturation of beef fermented sausage under the action of different starter agents, which provided a theoretical basis for the optimization of fermentation procedure. The results showed that the addition of starter culture significantly reduced pH value, nitrite content and the number of Enterobacter, with the lowest values of 4.7, 1.8 mg/kg and 2.49 lg CFU/g, respectively, which improved the safety of fermented beef sausage. Meanwhile, the changes of malondialdehyde, carbonyl and sulfhydryl content indicated that adding starter culture could inhibit fatty acid rancidity and protein oxidation, and the overall acceptance was good. 107 CFU/g inoculation group can improve the product quality in an all-round way after 15 days of fermentation, and significantly improve the safety and texture of the sausage. There is no significant difference between the inoculation group and natural fermentation group in term of the total sensory score. The final product not only retains the natural fermentation flavor, but also ensures the quality and safety of the product. This research provides a theoretical basis for further study of two-bacteria starter culture.
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