Fermenting Technology of L.acidlophilus and S.carnosus in Pork Jerky

Combinations of L.acidlophilus and S.carnosus were added in pork jerky.The temperature fermenting，time fermenting，inoculum size and amount of salt were studied.The result presented that temperature fermenting was 30 ℃，time fermenting was 36 h，inoculum size was 2.5% and amount of salt was 1.5%.After ferments being finished，fermented pork jerky pH value was worth for 5.2—5.3，all of which achieved processing technical optimization.