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Cholesterol is needed by the body of one of the essential nutrients, excessive intake will harm human health. Meat products generally have higher cholesterol levels, people with the advances in living standards, the demand for meat products with certain functionality continuously improve. The purpose of this study was to selection of different strains to reduce cholesterol levels as a mixed fermentation agent, to optimize the best conditions of composite strains at the same time to optimize the process conditions of the fermentation goose sausage, and apply it to the fermentation goose sausage production in. In this study, the mixed mutagenesis efficient lowering cholesterol plants Lactobacillus and Pediococcus pentosaceus and Staphylococcus xylosus as a leavening agent in Heilongjiang Bayi Agricultural University Food Science Laboratory of Food Science, developed goose fermented sausages. Medium, the test of the four factors of Lactobacillus plantarum, Pediococcus pentosaceus, Staphylococcus xylosus strains between the proportion of inoculum size, fermentation temperature and fermentation time single-factor test, based on the experimental results of the single factor, quadratic orthogonal rotation combination design, and assessed as an index value to the the cholesterol degradation rate and sensory regression analysis to establish the objective function of the mathematical model to determine the optimal process parameters: Lactobacillus plantarum: the xylose grape ball: Pediococcus pentosaceus bacteria ratio 1:0.5:1, inoculum size of 2.5%, fermentation temperature of 35 ° C, fermentation time 21h the cholesterol degradation rate of 49.54%. Lactobacillus plantarum and Staphylococcus xylosus and Pediococcus pentosaceus applied to the production of fermented goose sausage determine the optimal process parameters: Lactobacillus plantarum: Staphylococcus xylosus: Pediococcus pentosaceus 1:0.5 : 1, inoculum size of 1.5%, fermentation temperature of 30 ° C, fermentation time of 24 h. This condition, the goose meat sausage in the production of fermented cholesterol decreased by 41%, cholesterol levels significantly lower than non-fermented sausage. Physical and chemical indicators of the test in the formulation of the optimal level of processing products, microbial indicators detection analysis shows: pH5.2, protein 18.5%, 14.5% fat, 57.4% moisture, 2.4% salt; microbiological indicators for 1700: the total number of bacteria / g. This product standards are up to the national standards, attractive color, goose fruity acidity, moderate five flavor, odor-free, compact structure, no holes, good flexibility, good taste and traits. Through animal experiments found that low cholesterol goose sausages can effectively reduce serum TC and LDL-C levels, but also significantly increase HDL-C levels, and has assisted hypolipidemic function. Three dose groups in serum HDL-C model are significantly higher than the control group.
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