Effect of Microbial Culture Starters on Free Amino Acid in Rabbit Sausage

Abstract:

Lactobacillus plantarum, Staphylococcus xylosus and Debaryomyces Hansenii were inoculated into the rabbit meat. After enema fermentation, rabbit meat sausage was made. In order to acqure the best strain combination , the free amino acids were tested. The strain L₂₆ had a strong proteolysis capability, greater than C₁₈ and Y₁₆₃. The essential amino acid content of Group C₁₈ was the highest. Y₁₆ had an excellent ability to decompose Cys. One-stain fermentation performed better than mixed fermentation group on the role of FAA producing.

• Periodical: Advanced Materials Research (Volumes 781-784)
• Pages: 1801-1805
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.781-784.1801
• Online since: September 2013
• Authors: Fei Xue*, Yun Sheng Jiang, Wen Juan Zhang, Ting Ting Zhao
• Keywords: Essential Amino Acid, Free Amino Acid, Protease, Rabbit Meat Sausage

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