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| Screening and Identification of Thermoduric Lactic Acid Bacteria Strains for Meat Fermentation |
| GUI Meng;ZHANG Xiao-qiong;YU Mu-yang;WU Rui-yun;LI Ping-lan |
| College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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Abstract In order to obtain lactic acid bacteria with excellent fermentation capability and high heat resistance for meat
fermentation, strains Y9 and FL6 were isolated from five types of traditional fermented meat by comparing their fermentation
characteristics, i.e. dissolved calcium circle, lactate production, ability to grow at different salt and nitrite concentrations,
biogenic amines detection, viscosity production, gas production from glucose, hydrogen sulfide production, inhibitory activity
against pathogens, acidogenicity and heat tolerance. Based on morphological characteristics, physiological and biochemical
characteristics and 16S rRNA sequence analysis, strains Y9 and FL6 were identified as Lactobacillius plantarum and Pediococcus
pentosaceus, respectively. Both strains could grow well in MRS medium with 6 g/dL NaCl and 150 mg/kg NaNO2, and they also
had a fast lactic acid production rate to decrease the pH to around 4.0 within 24 hours. Furthermore, both of them were able to
inhibit the growth of Escherichia coli and Staphylococcus aureus. The viable counts of strain Y9 and FL6 could reach 103 CFU/mL
and 105 CFU/mL respectively after 80 ℃ water bath for 1 min, which suggests good heat resistance. Thus, both strains can be
formulated and processed into meat starter cultures by spray drying.
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| [1] |
GAO Tianqi, WANG Chao, WANG Lan, SHI Liu, CHEN Sheng, WU Wenjin, CHEN Lang, XIONG Guangquan. Isolation, Identification and Spoilage Ability of Dominant Spoilage Bacteria from Channel Catfish[J]. Meat Research, 2023, 37(3): 1-6. |
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2011, Vol. 25 
