摘要:本实验选用乳酸片球菌和啤酒酵母菌为复合发酵剂生产鹅肉发酵香肠，并以产品的丙二醛含量以及感官评分为指标，在单因素分析的基础上进一步设计正交试验，对制作鹅肉发酵香肠的发酵温度、发酵时间、菌种配比以及接种量进行了优化。最佳发酵工艺条件为：发酵温度为30℃，发酵时间为20h，菌种比例（乳酸片球菌：啤酒酵母菌）为1:2，接种量为2×107cfu/g。在此条件下，丙二醛含量为0.101mg%，感官评定得分为96分,总体来说香肠品质良好。
关键词 鹅肉；发酵香肠；丙二醛
Abstract:In the paper, fermentation characteristics of Pediococcus acidilactici and Saccharomyces cerevisiae were studied to determine its suitability as fermentation agent, by using a single factor and orthogonal tests to determine the optimum fermentation process, and to sensory evaluation, MDA and Sensory standard as indicators of value. The optimum fermentation condition as followed: ferment temperature was 30℃, ferment time was 20h, the ratio of Pediococcus acidilactici and Saccharomyces cerevisiae was 1:2, inoculation quantity was 2×107cfu/g. In this conditions, MDA value of the product was 0.101mg%, the sensory evaluation was 96. In general, the quality of sausage met the standard requirements.
Keywords Goose Fermented sausage MDA
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