On fermenting property for Chinese fermented sausage;

In this study, three batches of dry fermented Chinese-style sausage inoculated with Staphylococcus xylosus-12 and Pediococcus pentosaceus- ATCC 33316 (CHS-SP), Staphylococcus xylosus-12 and Lactobacillus casei subsp.

Isolation,screening,preliminary identification and culture of Pediococcus strains from the Chinese-style dry fermented sausage

Isolation,screen,identification and culture of Staphylococci and Micrococci strains from the Chinese-style dry fermented sausage

Isolation and identification of micrococcus and staphylococci from fermented sausages;

Research on processing technology and changes of physicochemical properties of fermented sausage;

Selection of probiotic lactobanillus stains for fermented sausages starter cultures;

Study on correlation between physics-chemistry characteristics and sensory qualities of fermented sausages;

The contribution of starter culture to volatile compounds in fermented sausages;

Research on changes of physical and chemical index of dry fermented sausage during processing;

The volatile compounds extracted with SDE method from dry fermented sausages,which use Lb.

In this paper the changes of pH, Aw, moisture content, acidity value, peroxide value, proteolysis index andmicroorganism were studied during the processing of dry fermented sausage.