Screening of Lactic Acid Bacteria in Traditional Fermented Meat Products and Their Application in Salami Fermentation
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
To screen for strains of lactic acid bacteria with excellent fermentation characteristics, the microorganisms in traditional fermented meat products were selectively isolated and their adaptability in salami fermentation was investigated. Through the analysis of the fermentation characteristics of different strains, two strains YR07 and L.48 with superior fermentation performance were selected on the basis of several criteria, including an absence of viscosity and pigment production, H2O2 and H2S production, gas production during fermentation, amino acid decarboxylase and hemolysis, and arginine decomposition to produce ammonia. Based on the sugar fermentation test and 16S rRNA sequence analysis, the strain YR07 was identified as Lactiplantibacillus plantarum and L.48 as Latilactobacillus sakei. Strains YR07 and L.48 showed good tolerance to 6.0% NaCl, 150 mg/kg NaNO2, and pH 4.0. These strains were also able to effectively inhibit food- borne pathogenic and spoilage bacteria, including Staphylococcus aureus, Escherichia coli, and Salmonella typhimurium, and showed no resistance to common antibiotics, including erythromycin and chloramphenicol. The two strains were applied separately to salami fermentation. The pH of the salami in the inoculated group was rapidly reduced to 4.71 and 4.82, respectively, within 24 h; the growth of miscellaneous bacteria was inhibited; and the sensory scores for texture and flavor of the product were improved. In conclusion, YR07 and L.48 meet the requirements for starter cultures, exhibiting strong production adaptability and high safety, and hence can be used for meat fermentation.
