Isolation, Screening and Identification of Bacterial Strains for Use as Starter Cultures in Low-Salt Fermented Sausages
ZHANG Yifan, LI Changhui, LI Pinglan, ZHANG Jinlan, HU Jinrong, ZHANG Ying*
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Abstract：In this study, 52 strains of lactic acid bacteria and 56 strains of catalase-positive coccus were isolated from ten Chinese naturally fermented products. These strains were preliminary screened by nitrates tolerance and fermentation characteristics, and further screened by antibacterial properties and flavor characteristics to obtain starter cultures to be used for improved safety and flavor of low-salt fermented sausages. As a result, three Staphylococcus strains, Z9, L2 and R2, and four strains of lactic acid bacteria, P6, P12, X and SN1-3, were selected. Based on their morphological characteristics, biochemical characteristics and 16S rDNA sequence, strains Z9 and L2 were identified as Staphylococcus saprophyticus, R2 as Staphylococcus aureus, P6 and P12 as Lactobacillus plantarum, X as Lactobacillus casei, and SN1-3 as Pediococcus pentosaceus. The growth curve and acid production of these strains were illustrated. Pediococcus pentosaceus SN1-3 and Staphylococcus aureus R2 were selected via antagonistic test as a mixed starter culture for fermented sausages.
张一凡，李昌辉，李平兰，张金兰，胡锦蓉，张 莹. 低盐发酵香肠用优良菌株的分离筛选及鉴定[J]. 肉类研究, 2018, 32(8): 14-21.
ZHANG Yifan, LI Changhui, LI Pinglan, ZHANG Jinlan, HU Jinrong, ZHANG Ying. Isolation, Screening and Identification of Bacterial Strains for Use as Starter Cultures in Low-Salt Fermented Sausages. Meat Research, 2018, 32(8): 14-21.
2018, Vol. 32 
