Optimization of Rapid Fermentation of Low-Salt Sour Meat by a Combination of Two Lactic Acid Bacteria
XIE Yaoyao1, YANG Ping1, WU Zhanwang1, WANG Xiaoyu2, HU Ping1,*
1.School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2.College of Life Sciences, Guizhou University, Guiyang 550025, China
Abstract：In this study, two lactic acid bacteria (LAB) strains namely Lactobacillus curvatus SR6 and Pediococcus pentosaceus SR4-2, screened from Dong ethnical sour meat, were used as a mixed starter culture for rapid fermentation of low-salt sour meat. The fermentation process was optimized based on sensory evaluation score and pH value using one-factor-at-a-time method and an L9 (34) orthogonal array design. Quality indicators were measured dynamically during the optimized process in comparison to natural fermentation. The optimal fermentation conditions were obtained as follows: 8% salt, inoculum amount of 2%, 45% glutinous rice and fermentation at 15 ℃. pH value rapidly decreased during the fermentation process and the total amount of free amino acids was significantly increased when compared with natural fermentation (P < 0.05). The optimized process took a shorter period of 30 d to obtain better sour meat quality in terms of improved nutritional quality and safety compared with the traditional process.
谢垚垚，杨 萍，吴展望，王晓宇，胡 萍. 乳酸菌混合快速发酵低盐型酸肉的工艺优化[J]. 肉类研究, 2018, 32(2): 20-27.
XIE Yaoyao, YANG Ping, WU Zhanwang, WANG Xiaoyu, HU Ping. Optimization of Rapid Fermentation of Low-Salt Sour Meat by a Combination of Two Lactic Acid Bacteria. Meat Research, 2018, 32(2): 20-27.
2018, Vol. 32 
