RESEARCH ON FACTORS AFFECTING FERMENTATION FERMENTED PORK ROLL USING LACTIC ACID BACTERIA LACTOBACILLUS PLANTARUM

Abstract

Probiotic products derived from lactic acid bacteria appear a lot in the field of technology for the production of fermented pork roll products. Lactobacillus is the most commonly used group of lactic acid bacteria in the probiotic field. In this study, the results of investigating factors affecting the fermentation of meat rolls using lactic acid bacteria Lactobacillus plantarum showed that with a cell density of L. plantarum in the initial preparation of 1, 5 x 107 corresponds to 0.1g of fermented pork product product with the highest lactic acid content of 2,592 %, the most suitable time for the growth of L. plantarum bacteria and the sensory products of fermented pork roll. The optimal time is after 48 hours of fermentation, while the control takes 74-96 hours, the optimal temperature for inoculating L. plantarum bacteria is 32oC.