Preparation of Fermented Sausage by Lactic Acid Bacteria

Abstract

The optimum conditions were examined for fermenting sausage with Lactobacillus plantarum-4 (ST) or Pediococcus cerevisiae-1. Viable counts of lactic acid bacteria and Staphylococci, and changes in water holding capacity were measured. In tested sausages viable counts of lactic acid bacteria increased to 2-5 X 108 cells/g after 20 hr incubation and Staphylococcal growth was inhibited. Lp-4 inhibited Staphylococci by more than 99.99% at 37°C incubation for 20 hr. The water holding capacity and pH of fermented sausages were decreased with increasing concentrations of starter cultures and incubation time. A starter culture in excess of more than 108 cells/g inoculation reduced the water holding capacity. The optimum fermentation conditions for preventing Staphylococcal growth and decreasing water holding capacity were inoculation of 107 starter lactic acid bacteria/g and 37°C incubation with or without 0.4% potassium sorbate. © 1985, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved