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.
关键词
传统发酵肉制品/乳酸菌/萨拉米/植物乳杆菌/清酒乳杆菌
Key words
traditional fermented meat products/lactic acid bacteria/salami/Lactiplantibacillus plantarum/Latilactobacillus sakei
维普
万方数据