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| Screening of Lactic Acid Bacteria from Naturally Fermented Meat Products |
| YUN Yueying1, XU Ming1, WANG Wenlong2, ZHANG Aiai1 |
1. School of Life Science and Technology, Inner Mongolia University of Science and Technology, Baotou 014010, China;
2. Department of Logisitics Management, Inner Mongolia University of Science and Technology, Baotou 014010, China |
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Abstract A total of 25 strains of lactic acid bacteria were isolated and purified from naturally fermented meat products, and they were screened for their potential to be used as starter cultures for fermented meat products. Out of these, 19 strains could grow well in the presence of 6 g/100 mL NaCl and 150 mg/kg NaNO2, and 13 strains were suitable to be used as starter cultures for fermented meat products based on their fermentation characteristics, out of which three were then selected for evaluation of their acid production ability, growth curves and growth performance at different temperatures. The results showed that all three isolates had strong proliferation ability and acid production ability, which entered the stationary phase after 12 h of culture. The pH of the medium was reduced to around 4 after 24 h of culture. Moreover, they grew well in fermented meat products. By morphological and 16S rRNA sequence analysis, all these strains were identified as Lactobacillus curvatus, and they had the potential to be used as starter cultures for fermented meat products.
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