Compound starter and usage to improve the fermentation quality of sausages

Abstract

To provide a composite starter for improving the fermentation quality of sausages and applications therefor.SOLUTION: The invention relates to a composite starter that comprises Lactiplantibacillus plantarum YR07, Lactobacillus sakei L48, Staphylococcus xylosus S.14, and Staphylococcus sciuri S.18. The composite starter is a liquid microbial agent. The ratio of the effective viable counts of Lactiplantibacillus plantarum YR07, Lactobacillus sakei L48, Staphylococcus xylosus S.14, and Staphylococcus sciuri S.18 is 1: 1: (2-4): (2-4). Compared with traditional fermented sausages, the pH value of the sausages can be remarkably and rapidly reduced, growth of putrefying bacteria is inhibited, and the safety of the sausages is guaranteed.SELECTED DRAWING: Figure 3

Description

Technical Field

[0001] The present invention relates to the technical field of meat starters, in particular to a composite starter for improving the fermentation quality of sausages and use a preparation method thereof.

Background Art

[0002] Fermented sausage refers to a type of meat product that uses microbial fermentation under artificial control or natural environmental conditions to produce unique flavor. Traditional fermented sausages are mainly naturally fermented by microorganisms in the production environment, resulting in unstable product quality. Controlling fermentation by artificial inoculation of pure microbial cultures can greatly improve the quality and safety of products. Therefore, to achieve industrial production, it has become a common practice to artificially inoculate meat products with pure microbial cultures or preparations (i.e., fermented meat product starters).

[0003] Lactic acid bacteria and staphylococci are the most common microorganisms in fermented meat products and are often used as starters for fermented meat products. When inoculated with lactic acid bacteria, they can quickly metabolize carbohydrates to produce acid, lower pH, inhibit the growth of spoilage and pathogenic microorganisms, and improve product safety. Staphylococci play an important role in the flavor and color quality of fermented meat products, and generally have activities of proteolytic enzymes, lipolytic hydrolases and nitrate reductase. They affect the flavor characteristics of products, promote the drying process of mature meat products, improve the texture, and at the same time promote the formation of nitrosomyoglobin, which is beneficial to the formation and stability of good color of meat products. Fermented meat products require different microorganisms according to different flavors, and their application is usually not limited to a single strain, and multiple strains are used in combination to compensate for the monotonous flavor of a single strain.

[0004] Fermented meat products inoculated with targeted strains can solve the instability caused by relying on natural fermentation while ensuring the taste and texture, and greatly improve the safety and quality reliability of products. Moreover, the effect of composite inoculation of lactic acid bacteria and staphylococci is better than that of single inoculation.

[0005] Currently, starters used in domestic production are mainly manufactured by European and American companies, such as BactofermTMF-1 from Chr Hansen in Germany, but none are yet produced using domestic strains. Therefore, screening for lactic acid bacteria and coagulase-negative staphylococci with excellent fermentation and growth properties and applying them to fermented sausages is extremely important for the processing of sausages and meat products. [Overview of the project] [Problems that the invention aims to solve]

[0006] The present invention relates to a compound starter and an improved sausage fermentation quality. use The purpose is to provide. [Means for solving the problem]

[0007] To achieve the above objectives, the present invention provides the following technical solutions. A compound starter for improving the fermentation quality of sausages, comprising Lactobacillus plantarum YR07, Lactobacillus sakey L.48, Staphylococcus xylosus S.14, and Staphylococcus sukiuri S.18, The aforementioned *Lactiplantybacillus plantarum* YR07 was deposited with the China Center for Type Culture Collection (CCTCC) on August 18, 2022, with the CCTCC deposit number M20221303. The aforementioned *Lactobacillus sakei* L.48 was deposited with the China Center for Type Culture Collection (CCTCC) on August 18, 2022, with deposit number CCTCC NO: M20221306. The aforementioned Staphylococcus xylosus S.14 was deposited with the China Center for Type Culture Collection (CCTCC) on August 18, 2022, with deposit number CCTCC NO:M 20221305. The aforementioned Staphylococcus sciulis S.18 was deposited with the China Center for Type Culture Collection (CCTCC) on August 18, 2022, with the deposit number CCTCC NO:M20221304.

[0008] Furthermore, the aforementioned combined starter is a liquid bacterial preparation, and the ratio of effective viable bacteria of Lactiplantibacillus plantarum YR07, Lactobacillus sakei L.48, Staphylococcus xylosus S.14, and Staphylococcus sukiuri is 1:1:2 to 4:2 to 4.

[0009] The compound starter described in the present invention can be used in the production of fermented meat products.

[0010] Here, the fermented meat product is fermented sausage.

[0011] The method for manufacturing fermented sausage is, raw meat supplement Step (1) involves adding auxiliary ingredients and curing with salt to obtain pre-fermented meat, Step (2) involves inoculating the compound starter according to claim 1 or 2 into the fermented meat and mixing it uniformly, and then stuffing it into sausages. Fermentation step (3) involves fermenting for 20-40 hours under conditions of 25-35°C and RH 80-90%, This includes a fermentation step (4) of 10-20 days under conditions of 10-20°C and 40-50% RH, followed by an air-drying step.

[0012] The aforementioned compound starter is a liquid bacterial preparation in which the ratio of effective viable bacteria of Lactiplantibacillus plantarum YR07, Lactobacillus sakei L.48, Staphylococcus xylosus S.14, and Staphylococcus sukiuri is 1:1:2 to 4:2 to 4.

[0013] In step (1) above, the raw meat is obtained by removing and washing away parts such as fascia and large tendons from the surface of fresh pork leg lean meat and back fat, crushing the meat, and then mixing it with pork leg lean meat in a ratio of 1 to 4:9 to 6.

[0014] In step (1) above, the salting temperature is 3-8°C.

[0015] Of these, in step (1) above , supplement The auxiliary ingredients are added according to the mass percentage of the raw meat, consisting of 2.5% salt, 0.7% glucose, 0.01% nitrite, 0.015% garlic powder, 0.05% fennel powder, 0.05% black pepper powder, and 0.225% sausage flavor. [Effects of the Invention]

[0016] Compared to the prior art, the beneficial effects of the present invention are as follows: (1) Compared to traditional fermented sausages, fermented sausages produced using the compound starter of the present invention, when inoculated with the compound starter of the present invention consisting of Lactobacillus plantarum YR07, Lactobacillus sakey L.48, Staphylococcus xylosus S.14, and Staphylococcus sukiuri S.18, significantly and rapidly lower the pH value of the sausage, suppressing the growth of spoilage bacteria and ensuring product safety. (2) When sausages are fermented using the compound starter of Lactobacillus plantarum YR07, Lactobacillus sakey L.48, Staphylococcus xylosus S.14, and Staphylococcus sukiuri S.18 of the present invention, the content of essential amino acids for humans in the fermented sausages increases significantly compared to natural fermentation, and the nutritional value is improved. (3) Sausages fermented with the compound starter of the present invention, consisting of Lactobacillus plantarum YR07, Lactobacillus sakey L.48, Staphylococcus xylosus S.14, and Staphylococcus sukiuri S.18, are more popular among consumers after sensory evaluation. Brief Description of the Drawings

[0017] [Figure 1] It is an electrophoretogram of Lactiplantibacillus plantarum YR07, Latilactobacillus sakei L.48, Staphylococcus xylosus S.14, and Staphylococcus sciuri S.18. [Figure 2] It is a phylogenetic tree of Lactiplantibacillus plantarum YR07, Latilactobacillus sakei L.48, Staphylococcus xylosus S.14, and Staphylococcus sciuri S.18. [Figure 3] It is a diagram showing the pH values of various groups of fermented sausages during the fermentation process.

[0018] Description of Biological Deposit Lactiplantibacillus plantarum YR07 has been deposited at the China Center for Type Culture Collection, the deposit address is Wuhan University Campus, No. 299 Bayi Road, Wuchang District, Wuhan City, Hubei Province, the abbreviation of the deposit institution is CCTCC, the deposit date is August 18, 2022, and the biological deposit number is CCTCC NO: M20221303. Latilactobacillus sakei L.48 has been deposited at the China Center for Type Culture Collection, the deposit address is Wuhan University Campus, No. 299 Bayi Road, Wuchang District, Wuhan City, Hubei Province, the abbreviation of the deposit institution is CCTCC, the deposit date is August 18, 2022, and the biological deposit number is CCTCC NO: M20221306. Staphylococcus xylosus S.14 has been deposited at the China Center for Type Culture Collection, the deposit address is Wuhan University, No. 299, Bayi Road, Wuchang District, Wuhan City, Hubei Province, the abbreviation of the deposit institution is CCTCC, the deposit date is August 18, 2022, and the biological deposit number is CCTCC NO: M20221305. Mammaliicoccus sciuri S.18 has been deposited at the China Center for Type Culture Collection, the deposit address is Wuhan University, No. 299, Bayi Road, Wuchang District, Wuhan City, Hubei Province, the abbreviation of the deposit institution is CCTCC, the deposit date is August 18, 2022, and the biological deposit number is CCTCC NO: M20221304.

Mode for Carrying Out the Invention

[0019] Hereinafter, the technical solutions in the embodiments of the present invention will be described clearly and completely with reference to the drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0020] Unless otherwise specified, all reagents or materials described in the following examples are commercially available.

[0021] Example 1 Collection of traditional fermented meat products and isolation, purification and screening of lactic acid bacteria and coagulase-negative staphylococci 1. Isolation of lactic acid bacteria and coagulase-negative staphylococci Longxi bacon, Su-style sausage, Enshi ham, Dong ethnic group sour meat, Jianou salted duck, Guizhou bacon and other samples were collected from all over the country, 10.0 g of sample was weighed under aseptic conditions, 90 mL of sterile physiological saline was added for homogenization, and then the mixture was diluted. 1.0 mL of the sample dilution was poured into MRS solid medium containing 2% light calcium carbonate and incubated at 37°C for 48 hours. Colonies with a dissolved calcium ring and different shapes were selected until pure colonies were obtained, and streaking culture in MRS solid medium was repeated 3-4 times. 0.1 mL of the sample dilution was taken, spread onto MSA solid medium, and incubated at 37°C for 24 hours. Colonies of different shapes were selected until pure colonies were obtained, and streaking culture on MSA solid medium was repeated 3 to 4 times. 2. Screening for lactic acid bacteria and coagulase-negative staphylococci Gram staining microscopy and catalase testing were performed on purified bacterial strains to screen for Gram-positive and catalase-negative strains. The obtained strains underwent mucus production, hemolysis, glucose gas production, H2S production, arginine ammonia production, and amino acid decarboxylase tests, and the antibacterial properties of the screened lactic acid bacteria were measured using the Oxford cup diffusion plate method. Two strains of lactic acid bacteria, YR07 (Lactobacillus plantarum) and L.48 (Lactobacillus sakey), were screened for their safety and excellent fermentation performance.

[0022] Table 1. Evaluation of the safety and fermentation performance characteristics of lactic acid bacteria. [Table 1] JPEG0007923561000002.jpg46170

[0023] Gram staining microscopy and catalase testing were performed on purified bacterial strains to screen for Gram-positive and catalase-positive strains. The obtained strains were then tested for protein and lipase enzymes, nitrite reductase, mucus production and hemolysis, glucose gas production, H2S production, arginine ammonia production, and amino acid decarboxylase. Staphylococcus xylosus (S.14) and Staphylococcus scuuri (S.18) strains, which are safe, have good fermentation performance, and exhibit color-developing properties, were screened.

[0024] Table 2. Evaluation of the safety performance and fermentation performance of Staphylococcus aureus. [Table 2] Note: The + symbol indicates the degree of hydrolysis ability; a higher number indicates greater hydrolysis ability.

[0025] Example 2: Identification of lactic acid bacteria and coagulase-negative staphylococci Lactobacillus genes were extracted using a bacterial genome DNA extraction kit. The extracted 16S rDNA sequences were amplified by PCR using 27F(5'-AGAGTTTGATCCTGGCTCAG-3') and 1492R(5'-TACGGYTACCTT-GTTACGACTT-3') primers (shown as SEQ ID NO: 1-2). The PCR reaction conditions were 34 cycles at 95°C (95°C 30 sec, 56°C 30 sec, 70°C 65 sec) for 20 min of initial denaturation and 72°C 10 min of final strand extension. Agarose gel electrophoresis was performed on the obtained PCR products, and the electrophoresis results were observed using a gel imaging system, as shown in Figure 1. Regarding the sequencing results, the National Center for Biotechnology Information (NISTEP) We performed comparisons and searches using the basic local alignment search tool (BLAST) within the GenBank data of the Center of Biotechnology Information (NCBI) to select 16S rDNA sequences of highly homologous model strains. After constructing a phylogenetic tree, the results, as shown in Figure 2, identified strain YR07 as Lactiplantibacillus plantarum, strain L.48 as Latilactobacillus sakei, strain S.14 as Staphylococcus xylosus, and strain S.18 as Mammaliicoccus sciuri.

[0026] Example 3: Production of fermented sausage 1. Manufacturing of compound starters Lactobacillus YR07 and L.48 were activated, then collected in 1% inoculations, inoculated into MRS liquid medium, cultured for 12 hours, centrifuged at 8000×g at 4°C for 5 minutes, the precipitate was collected, and washed three times with physiological saline. Staphylococcus S.14 and S.18 were activated, then inoculated at 1% into MSA liquid medium, cultured for 12 hours, centrifuged at 8000×g at 4°C for 5 minutes, the precipitate was collected, and washed three times with physiological saline. The final concentration of bacterial cells was adjusted to 1 × 10⁶ according to a ratio of 1:1:2:2. 7 Prepare the solution by adjusting the concentration to CFU / g and preparing a volume of 1 ml for use. 2. Production of fermented sausages Pork leg meat was ground and mixed to achieve a fat-to-lean ratio of 3:7. The added auxiliary ingredients were 2.5% salt, 0.7% glucose, 0.01% nitrite, 0.015% garlic powder, 0.05% fennel powder, 0.05% black pepper powder, 0.225% sausage flavor, and 1 mL bacterial suspension. During stuffing, care was taken to ensure that the sausages were firm and free of air bubbles. The sausages were then suspended in a temperature and humidity controlled chamber and fermented at 30°C and 85% relative humidity for 24 hours. Next, they were air-dried at 15°C and 45% relative humidity for 15 days to obtain the finished product. The test groups were a blank control group (CK group), a commercial fermentation group (CS group), and a compound starter inoculation group (CH group).

[0027] Example 4: Measurement of fermented sausage index 1. Measuring the pH value of fermented sausage After stuffing the sausages from the CK, CS, and CH groups of Example 3, they were fermented for 1 day, air-dried for 1 day, air-dried for 5 days, air-dried for 10 days, and air-dried for 15 days, after which the pH value was measured. 10.0 g of sample was accurately weighed, cut into thin strips, 100 mL of distilled water was added, and the sample was thoroughly and uniformly mixed. Homogenization was performed at 8000 × g for 30 seconds, filtered, and the supernatant was taken. The pH was measured using a pH meter, and the process was repeated three times to obtain the average. As shown in Figure 3, the pH of the three groups before fermentation was similar. After fermentation for one day, the pH of the CS and CH groups decreased to below 5.0. After air-drying for one day, the value dropped to a minimum of 4.6-4.7, and then slowly increased. The pH of the CK group remained above 5.0, but the pH decreased more rapidly when commercial starters or compound starters were added. It was found that adding a starter rapidly generates acid, shortens the sausage fermentation time, and suppresses the growth of unwanted bacteria. 2. Measurement of amino acid content in fermented sausage The measurements were performed according to the method of the national standard "GB5009.124-2016 - Measurement of Amino Acids," with some modifications. A suitable amount of fermented sausage was weighed, finely chopped, and freeze-dried. 0.1 g of the freeze-dried sample was accurately weighed, 4 mL of 4% sulfosalicylic acid solution was added, and sonic extraction was performed for 30 minutes, followed by standing for 10 minutes. After stratification, 1.5 mL of the supernatant was taken and centrifuged at 12000 × g at 4°C for 30 minutes. 1 mL of the supernatant was collected, filtered through a 0.22 μm aqueous filtration membrane, and the free amino acid levels were measured using a fully automated amino acid analyzer.

[0028] Table 3 shows that the sausage fermented with the compound starter produced in Example 3 of the present invention had the highest total amino acid content, and also contained more of the eight essential amino acids for humans than the naturally fermented group and the commercially fermented group.

[0029] Table 3 Measurement of amino acid content in sausages [Table 3] JPEG0007923561000005.jpg185170 Note: ND indicates that the corresponding compound was not detected. 3. Measurement of the content of volatile compounds in fermented sausages The volatile compound content of the finished sausage products from the CK, CS, and CH groups of Example 3 was measured. Volatile flavor substances in the fermented sausages were analyzed using headspace solid-phase microextraction-gas chromatography-mass spectrometry. A thinly sliced ​​sausage sample (2.0 g) was placed in a 20 mL headspace sample vial, and 10 μL of 2,4,6-trimethylpyridine (concentration: 0.1 g / L) was added as an internal standard. After equilibrating the headspace sample vial at 60°C for 5 minutes, an aged 75 μm composite CAR / PDMS extraction needle was inserted and adsorbed for 30 minutes. Then, the extraction head was immediately inserted into the gas chromatography-mass spectrometry sample inlet and analyzed for 5 minutes. Volatile compounds were measured using a gas chromatography-mass spectrometry (GC-MS) system (5977B, Agilent). Gas chromatography conditions: DB-WAX (30m × 0.25mm × 0.25μm), sample inlet temperature 250°C, sample injected in splitless mode, helium used as carrier, flow rate 1 mL / min, programmed temperature rise: initial column temperature 40°C, maintained for 5 minutes, then increased to 90°C at 2°C / min without holding, increased to 180°C at 5°C / min without holding, and increased to 230°C at 10°C / min with holding for 8 minutes. Mass spectrometry conditions: ion source temperature 230°C, mass scanning range 30–550 m / z. Volatile compounds were identified by comparing them with the NIST 20 mass spectral library, and similarities greater than 80% were adopted as the identification result. Volatile compounds were quantified using the internal standard method with a solution of 2,4,6-trimethylpyridine dissolved in n-hexane as the internal standard, and the quantitative results were expressed in μg / kg. References regarding the evaluation method of important volatile substances: (Liu Dengyong, Zhou Guanghong, Xu Xinglian, A new method for identifying important flavor compounds in food: "ROAV" method [J]. Food Science, 2008, 344(7):370-374.) Relative Odor Activity Value (ROAV) analysis was used to identify important volatile substances in the sample. As shown in Table 4, a total of 25 important volatile substances were identified in the sausage based on relative odor activity values. Of these, the CH group contained a large amount of important volatile substances, with a content of 216.28 μg / kg. 3-hydroxy-2-butanone, a special flavor compound with a pleasant creamy taste, was the most abundant in the CH group. Compared to the control group and the commercially fermented group, inoculation with the compound starter significantly increased the content of characteristic flavor substances in the fermented sausage, thus demonstrating that inoculation with the compound starter can improve the flavor of fermented sausage.

[0030] Table 4 Characteristic volatile flavor substances of fermented sausages inoculated with various starter combinations [Table 4] JPEG0007923561000007.jpg237170JPEG0007923561000008.jpg156170

[0031] 4. Sensory evaluation of fermented sausages The evaluation committee consisted of 10 graduate students, half male and half female, specializing in selected food sciences. The sausages were boiled for 20 minutes and sliced ​​to a thickness of 20 mm. The sensory evaluation was conducted using a double-blind method, where evaluators could not communicate with each other and were required to rinse their mouths with clean water before evaluating different samples. Scoring was based on a 10-point scale, evaluating five aspects of the sample: appearance, texture, color, flavor, and overall acceptability. The evaluation criteria are shown in Table 5.

[0032] Table 6 shows that inoculation of the compound starter in this invention improves the appearance integrity of the sausage, enhances the flavor of the fermented sausage, improves the texture of the fermented sausage, and improves the overall acceptability of the fermented sausage.

[0033] Table 5: Criteria for sensory evaluation of sausages [Table 5] JPEG0007923561000010.jpg32170

[0034] Table 6 Effects of various treatment groups on the sensory properties of fermented sausage [Table 6] Note: Different lowercase letters within the same line indicate that the samples are significantly different (P<0.05).

[0035] 5. Measurement of bioamine content in fermented sausage a. Sample preparation The bioamine content of the finished sausage products from the CK, CS, and CH groups in Example 3 was measured. 2.5 g of sausage sample was weighed, finely chopped, 125 L of internal standard solution (100 mg / L) was added, and thoroughly mixed. Then, 10 mL of 0.6 mol / L perchloric acid solution was added for extraction, homogenized at 8000 rpm for 30 seconds, and repeated twice. The mixture was then centrifuged at 4°C and 8000 × g for 10 minutes, the supernatant was taken, and the above extraction process was repeated on the precipitated portion. The combined supernatants were then quantified to 25 mL. b. Preparation of standard solutions Appropriate amounts of histamine, tyramine, putrescine, cadaverine, tryptamine, spermine, and aniline standards were weighed and prepared as 1.0 g / L standard stock solutions using 0.1 mol / L hydrochloric acid. 1 mL of each standard stock solution was taken, and a 100 mg / L standard mixture was prepared using 0.1 mol / L hydrochloric acid. Serial dilution was then performed to obtain mixed standard solutions with final concentrations of 1.0, 5.0, 10.0, 20.0, and 100.0 mg / mL. c. Pre-column derivatization of samples and standard solutions Sample preparation: Transfer 0.2 mL of sample solution, add 40 μL of 2 mol / L NaOH solution to adjust the pH, then add 60 μL of saturated NaHCO3 solution and 400 μL of derivatizing agent (10 mg / mL acetone), and vortex to mix homogeneously. Immerse in a 40°C water bath in the dark for 45 minutes, add 20 μL of ammonia water, mix homogeneously, and then stand in the dark for 30 minutes to stop the reaction. Add acetonitrile to make the final volume 1 mL, filter through a 0.22 μm filter membrane, and await sample loading and detection. Standard preparation: Transfer 0.2 mL of each of the biological amine standard series solutions, add 50 μL of internal standard solution (100 mg / L) sequentially, and the following steps are the same as the sample solution preparation steps. d. Chromatography conditions The chromatography column used was Waters-symmetry C18 (4.6 mm × 250 mm, 5 μm), the column temperature was 35°C, the UV detection wavelength was 254 nm, the sample injection volume was 10 μL, the flow rate was 0.8 mL / min, mobile phase A was acetonitrile and B was water, and gradient elution was used. The elution procedure is shown in Table 7.

[0036] Table 7 Gradient Elution Procedure [Table 7]

[0037] As shown in Table 8, the levels of cadaverine, tyramine, and spermine in sausages inoculated with the compound starter were lower than in the control and commercial fermentation groups, and no aniline or histamine was detected. The total amount of biogenic amines in the compound starter group was significantly reduced compared to the control and commercial fermentation groups (P<0.05). Therefore, inoculation with the compound starter can effectively reduce the production of biogenic amines in fermented sausages.

[0038] Table 8. Bio-amine content of fermented sausage after air drying. [Table 8] Note: ND indicates that the corresponding compound was not detected.

[0039] Although embodiments of the present invention have been illustrated and described, those skilled in the art will understand that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention.

Claims

1. A compound starter for improving the fermentation quality of sausages, comprising Lactobacillus plantarum YR07, Lactobacillus sakey L. 48, Staphylococcus xylosus S. 14, and Staphylococcus sukiuri S. 18, The aforementioned Lactiplantybacillus plantarum YR07 was deposited with the China Center for Type Culture Collection (CCTCC) on August 18, 2022, with the CCTCC deposit number M20221303. The aforementioned Lactolactobacillus sakey L. 48 was deposited with the China Center for Type Culture Collection (CCTCC) on August 18, 2022, with the deposit number CCTCC NO: M20221306. The aforementioned Staphylococcus xylosus S. 14 is from China Center for It was deposited with the Type Culture Collection (CCTCC) on August 18, 2022, with deposit number CCTCC NO: M 20221305. The aforementioned Staphylococcus sciulis S. 18 is a composite starter characterized by being deposited with the China Center for Type Culture Collection (CCTCC) on August 18, 2022, with deposit number CCTCC NO: M20221304.

2. The composite starter according to claim 1, characterized in that the composite starter is a liquid bacterial agent, and the ratio of the number of effective viable bacteria of Lactiplantibacillus plantarum YR07, Lactilactobacillus sakei L. 48, Staphylococcus xylosus S. 14, and Staphylococcus sukiuri S. 18 is 1:1:2 to 4:2 to 4.

3. Use of the compound starter according to claim 1 or 2 in the production of fermented meat products.

4. The use of a compound starter in the production of a fermented meat product according to claim 3, characterized in that the fermented meat product is a fermented sausage.

5. The method for producing the fermented sausage is as follows: Step (1) involves adding auxiliary ingredients to the raw meat and curing it with salt to obtain pre-fermented meat, Step (2) involves inoculating the compound starter according to claim 1 or 2 into the fermented meat and mixing it uniformly, and then stuffing it into sausages. Fermentation step (3) involves fermenting for 20 to 40 hours under conditions of 25 to 35°C and RH 80 to 90%, The process includes a fermentation step (4) of 10-20 days at 10-20°C and 40-50% RH, and an air-drying step, The use of a compound starter in the production of a fermented meat product according to claim 4, characterized in that, in step (1) above, the auxiliary materials are added in the following mass percentages relative to the raw meat: 2.5% salt, 0.7% glucose, 0.01% nitrite, 0.015% garlic powder, 0.05% fennel powder, 0.05% black pepper powder, and 0.225% sausage flavor.

6. The use of the compound starter in the production of fermented meat products according to claim 5, characterized in that the compound starter is a liquid bacterial agent, wherein the ratio of the number of effective viable cells of Lactiplantibacillus plantarum YR07, Lactobacillus sakei L. 48, Staphylococcus xylosus S. 14, and Staphylococcus sukiuri S. 18 is 1:1:2 to 4:2 to 4.

7. The use of a compound starter in the production of a fermented meat product according to claim 6, characterized in that, in step (1) above, the raw meat is obtained by removing the fascia and tendon parts from the surface of the lean pork thigh and back fat, washing the meat, crushing the meat, and then mixing it in a ratio of lean pork thigh to back fat of 1 to 4:9 to 6.

8. The use of a compound starter in the production of a fermented meat product according to claim 7, characterized in that the salting temperature in step (1) is 3 to 8°C.

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