发酵剂BOM-13生产发酵香肠发酵条件的优化

The Optimization of Fermentation Condition for Fermented Sausages by BOM-13(Lactobacillus)

为了改善发酵香肠产品质量,以BOM-13(清酒乳杆菌)为发酵剂,pH值为指标,通过三因子二次通用旋转试验对发酵香肠的发酵条件进行优化,从而得出BOM-13发酵香肠的最佳发酵条件为:发酵剂添加量0.024 1%、糖添加量2.19%、发酵温度33.3℃。

In order to improve the quality of fermented sausage products,BOM-13 as the starter and pH as the indlcation,the optimal fermentation conditions of BOM-13 was identified by using general rotation design. The ultimate optireal process was ; starter 0. 024 1% suger content 2.19% and fermented temperature 33.3℃.