Study on LAB populations during ripening of naturally fermented Chinese-style sausages
The lactic acid bacteria(LAB)populations in naturally fermented sausages-Sichuan flavor and Guangdong flavor were studied, aim to find out the rules of LAB distributing and succession changes. Results: (1) The amount of LAB were both at the level of 104cfu/g at the beginning, then increased two days later, the amount of Guangdong taste increased more quickly. By the 12th day, both came to the level of 106cfu/g, on the 21st day exceeded 107cfu/g, reached the peak on the 30th day, and then began to drop 40 days later. (2)The moisture content and the pH value of the fermented sausages were always falling during the ripening process. Their variation trend of the amount of LAB and pH value and moisture content were relationship at a certain extent. (3)Identification of the isolates revealedthat 80 strains belonged to Lactobacillus and 35 belonged to coccus, all were Gram-positive;biochemical identification was carried on 14 representative isolates from 3 different stages of ripening, S1-4, S3-2 were assigned to the species of Lactobacillus sakei, G21-10, C50-6, G50-4 L. Pentosus, C21-6, C50-8, G50-9 L. plantarum,the rest were assigned to Lactobacillus, Lactococcus.