The research adopted the chicken breast meat as the main raw material adding yeast,sugar,etc.The formula of the fried fermentation chicken string was studied by single factor and orthogonal experiment methods.The single factor experiment mainly includes fermentation time impact on the quality of products(and make sure that the fermentation eventually pH value impact on the quality of products),best kefir and establishing sugar dosage of impact on the quality of products.But because they can effect each other,so the interaction between orthogonal experiment through further determine the optimal combination.Orthogonal experiments prove the best combination for fermentation time 11 h,sugar dosage 4.5%,kefir dosage 7%.

In this paper,the types,characteristics,technological process,development and types of starter cultures,current situation,new development,new ideas and outlook in China of fermented meat were reviewed.

Three strains（Lactobacillu casei,Lactobacillus bulgaricus,Lactobacillus acdophilus） of common probiotics bacteria were selected,and fermentation property of probiotics microbial culture starters were studied.The three strains performed stronger resistant capabilities of NaNO2,stronger resistant capabilities of NaCl,and lacked in the abilities of lipolysis and proteolysis.They had strong acid—producing capability and could effectively inhibit the growth of pathogenic bacteria.They were suitable for fermented meat products.