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| Screening for Bacillus coagulans as a Starter Culture for Meat Fermentation and Its Fermentation Characteristics |
| HUANG Yuxia, LI Pengfei, WU Ruiyun, ZHANG Ying, LI Pinglan |
| College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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Abstract Primary and secondary screening of 41 acid-producing strains of Bacillus for their fermentation characteristics was carried out in this study. Finally, we obtained one strain, L-H7, with tolerance to 5 g/100 mL NaCl and 150 mg/kg NaNO2, excellent antibacterial properties and rich fermentation enzymes. The strain was identi?ed as Bacillus coagulans by morphological characteristics, physiological and biochemical tests and 16S rDNA sequence analysis. Experiments on simulated fermented sausages showed that fermented meat inoculated with a mixture of Bacillus coagulans, Pediococcus pentosaceans and Staphylococcus xylose had good aroma characteristics during fermentation. Its volatile ?avor substances included 1-octenen-3-ol, ethyl caprate, nonanal, (E,E) -2,4-decadienal and other unique aroma substances, indicating that Bacillus coagulans L-H7 has the potential for use as a functional starter culture for the production of fermented sausages.
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2020, Vol. 34 
