Abstract：The fermentation properties of 6 strains of lactic acid bacteria (LAB) isolated from Harbin dry sausages were evaluated in this study including growth curve, acidification rate and tolerance to salt and nitrite. Safety evaluation was also carried out by indole test and antibiotic susceptibility test. The results showed that the growth curves of the 6 strains were similar; the stationary phase began at about 8 h. The pH value of fermentation broth decreased most rapidly during the first 8 h of fermentation, and Lactobacillus sake and Lactobacillus fermentum exhibited the highest acid producing ability among the LAB isolates. All these strains were tolerant to 6 g/100 mL of NaCl and 0.015 g/100 mL of NaNO2; Lactobacillus plantarum and Lactobacillus curvatus demonstrated the best tolerance to NaCl, while L. sake and L. fermentum exhibited the best tolerance to NaNO2. The results of indole test were negative for all the LAB strains and they showed no resistance to any of the tested antibiotics. So, the LAB isolated from Harbin dry sausages possessed good fermentation characteristics and safety and hence could be useful as a good starter culture for fermented meat products.
2018, Vol. 32 
