title: Enhancement of Pork Jerky Using Co-cultures of Lactobacillus bulgaricus and Angel Yeast.
abstract: Strains of Lactobacillus bulgaricus and Angel Yeast were combined to ferment raw pork and make pork jerky. After fermentation, the jerky was dried and then tested for sensory evaluation, pH and free amino acid content. The results showed that the optimal conditions for fermentation using L. bulgaricus and Angel Yeast were: a pH of 6.5, a 1:1 (v/v) ratio of L. bulgaricus to Angel Yeast, a fermentation time of 42 h and temperature of 25 °C. The results showed that the pork jerky fermented with the combined strains was not very sour which was close to the pH of 7.0 and had a higher free amino acid content which was more than 68.3 mg/100 g compared with the pork jerky fermented by either L. bulgaricus or Angel Yeast alone. Overall, the results demonstrate that fermentation of raw pork with combined strains of L. bulgaricus and Angel Yeast improves the quality and flavor of pork jerky.
authors.affiliation: College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000 China.
authors.forename: Changqing
authors.initials: C
authors.lastname: Zhao
authors.affiliation: College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000 China.
authors.forename: Ziyang
authors.initials: Z
authors.lastname: Lu
authors.affiliation: College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000 China.
authors.forename: Jing
authors.initials: J
authors.lastname: Huang
authors.affiliation: College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000 China.
authors.forename: Sha
authors.initials: S
authors.lastname: He
authors.affiliation: College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000 China.
authors.forename: Hui
authors.initials: H
authors.lastname: Tan
authors.affiliation: College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000 China.
authors.forename: Gang
authors.initials: G
authors.lastname: Wang
authors.affiliation: College of Bioengineering, Chengdu University, Chengdu, 610106 China.
authors.forename: Dayu
authors.initials: D
authors.lastname: Liu
authors.affiliation: College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000 China.
authors.forename: Yubin
authors.initials: Y
authors.lastname: Li
keywords: Angel Yeast; Fermentation; Lactobacillus bulgaricus; Pork jerky