|
|
|
| Screening and Identification of Lactic Acid Bacteria in Sour Meat from the Dong Ethnic Group in Western Hunan |
| GONG Jing, ZHANG Yuwei |
| 1. College of Agroforestry and Health, The Open University of Sichuan, Chengdu 610073, China; 2. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China |
|
|
|
|
Abstract To select excellent lactic acid bacteria suitable for the industrial fermentation of meat products Acid-producing bacteria were isolated from traditional Guzhang sour meat in Western Hunan and screened for fermentation characteristics. Target strains were selected by safety evaluation and comparison of growth performance and identified by their morphological, physiological and molecular biological characteristics. The results indicated that a total 48 acid-producing isolates including M1 and M40 were obtained. After 24 h of fermentation with M1, the pH of the fermentation broth decreased to 3.85 ± 0.02. This strain was tolerant to 6% (m/m) NaCl and 150 mg/kg nitrite and had strong antibacterial activity as well as good acid and spice resistance, indicating its great potential for development and application in sour meat. M1 was identified as Lactoplantibacillus plantarum. The excellent fermentation performance and safety of M1 provide high-quality microbial resources and theoretical support for the industrial production of traditional fermented meat products.
|
|
|
|
|
|
|
|
| [1] |
YUAN Canqi, SHANG Huali, HUANG Shiqi, HU Qingqing, TIAN Wen, WU Xinyu, ZHANG Xinxin, ZHONG Xiaolin, ZHU Qiujin, ZHOU Ying. Effect of Partial Substitution of NaCl with KCl on the Endogenous Protease and Quality of Sour Meat[J]. Meat Research, 2026, 40(1): 1-9. |
|
|
|
|
2026, Vol. 40 
