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| Isolation and Selection of Probiotic Lactobacillus Stains from Traditional Fermented Sausages |
| MA Degong;WANG Chengzhong;ZHANG Zhiguo;YU Gongming;CUI Wenwen |
| 1. Qingdao Bright Moon Seaweed Co.,Ltd, Jiaonan 266400, China; 2. Shandong College of Food and Biology Engineering, Shandong Jinan 250353, China |
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Abstract A total of 184 lactobanillus stains was isolated and purified from naturally fermented dry sausages after enrichment in MRS broth at pH 2.5 followed by 1% bie salt stressing.After selected by first grade: 24h acid-generation, NaCl and nitrite tolerance, slime production,H2O2-producing and so on,20 strains that meet the fundmental requirements of fermented sausages starter cultures were ob- tained for second selection including:capability of endure low acid, capability of endure cattle gallladder salt and inhitory activity.Finally, three strains with excellent characteristies were obtained, and they can be used as probiotic starter cultures for fermented sausages production.The fermented characteristics of these three strains wre also studied in this paper.
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MA Jingjing, WU Yujie, LI Liang, HUANG Jin, YANG Jing, YANG Biao, ZOU Ye, WANG Daoying, XU Weimin. Optimization of Fermentation Process for Chicken Liver by Response Surface Methodology[J]. Meat Research, 2022, 36(8): 13-20. |
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2008, Vol. 22 
