The aim of this study was to evaluate the influence of sucrose levels (0.3% and 1.2%) and inoculation of Lactobacillus plantarum on the quality of Isan sausage. The results show that the inoculation accelerated the pH reduction in fermentation. The inoculated samples had significantly (p < .05) lower thiobarbituric acid reactive substances and volatile basic nitrogen values. The total microbial counts and lactic acid bacteria (LAB) counts increased rapidly during fermentation and then decreased during storage. The inoculated samples had significantly higher total microflora and LAB counts. The inoculated samples had a higher hardness texture profile as well as more intense flavor and darker color in sensorial evaluation. Less influence on the quality parameters of the samples due to the different sucrose levels was observed. In conclusion, a combination of 0.3% sucrose and inoculation of L. plantarum (7 log cfu/g) is recommended for producing Isan sausages.

中文翻译：

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蔗糖水平和植物乳杆菌接种对 Isan 香肠（泰国发酵猪肉香肠）理化、质构、微生物学和感官特性的影响。

本研究的目的是评估蔗糖水平（0.3% 和 1.2%）和植物乳杆菌接种对 Isan 香肠品质的影响。结果表明，接种加速了发酵过程中pH值的降低。接种样品的硫代巴比妥酸活性物质和挥发性碱氮值显着降低 (p < .05)。微生物总数和乳酸菌（LAB）计数在发酵过程中迅速增加，然后在储存过程中减少。接种的样品具有显着更高的总微生物群落和 LAB 计数。接种后的样品在感官评价中具有更高的硬度质地以及更浓郁的风味和更深的颜色。观察到不同蔗糖水平对样品质量参数的影响较小。综上所述，