The purpose of this study was to compare change in microbial contents between sausages with five mixed Kimchi starter culture (T1) and commercial lactic acid bacterial (LAB) (T2) during fermentation, and to screen manufacturing facilities for microbial condition. For T1 and T2, pH levels decreased at 7 days and increased at 14 days. For color, the lightness of T1 decreased at 7 days (36.50 ± 6.04) and slightly increased at 14 days (38.40 ± 4.35). In addition, T1 and T2 were observed decrement of redness and increment of yellowness during ripening. Mold, yeast, and LAB were detected, whereas pathogenic bacteria were not detected in both sausages (T1 and T2) and screening manufacturing facilities. Taken together, five mixed Kimchi starter culture fermented sausage was similar to commercial LAB-fermented sausage, and this study could be used to information as basic data biological hazard for HACCP system in fermented sausage.

中文翻译：

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五种混合泡菜发酵剂和商品乳酸菌发酵香肠的微生物含量变化及生产设施的生物危害分析。


本研究的目的是比较五种混合泡菜发酵剂（T1）和商业乳酸菌（LAB）（T2）的香肠在发酵过程中微生物含量的变化，并筛选生产设施的微生物状况。对于 T1 和 T2，pH 水平在第 7 天时下降，在第 14 天时上升。对于颜色，T1 的亮度在第 7 天时下降（36.50 ± 6.04），在第 14 天时略有增加（38.40 ± 4.35）。此外，T1和T2在成熟过程中观察到红度减少和黄度增加。在香肠（T1 和 T2）和筛选生产设施中均检测到霉菌、酵母和 LAB，而未检测到致病菌。综合来看，五种混合泡菜发酵剂发酵香肠与市售LAB发酵香肠相似，本研究可作为发酵香肠HACCP体系生物危害的基础数据。