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HUANG Dan, LIU You-qing, YU Hua, MAO Xiang, LIU Da-yu, CHENG Hua, WANG Li-quan. Study on the isolation of lactic acid bacteria from Sichuan traditional fermented meat and its fermentation characteristics[J]. Science and Technology of Food Industry, 2016, (03): 149-152. doi: 10.13386/j.issn1002-0306.2016.03.023
Citation: HUANG Dan, LIU You-qing, YU Hua, MAO Xiang, LIU Da-yu, CHENG Hua, WANG Li-quan. Study on the isolation of lactic acid bacteria from Sichuan traditional fermented meat and its fermentation characteristics[J]. Science and Technology of Food Industry, 2016, (03): 149-152. doi: 10.13386/j.issn1002-0306.2016.03.023

Study on the isolation of lactic acid bacteria from Sichuan traditional fermented meat and its fermentation characteristics

doi: 10.13386/j.issn1002-0306.2016.03.023
  • Received Date: 2015-07-09
  • The dominant lactic acid bacteria was isolated and identified from Sichuan traditional fermented meat products and its fermentation characteristics were investigated.Using Sichuan Bacon as the research object,lactic acid bacteria were isolated and purified by plate marking method,and it was identified by 16 S r DNA sequencing technique. Its growth metabolism and acid production capacity on the different temperature,p H,Na Cl concentration,nitrite concentration and fermentation products of amino acid were researched. The results showed that the dominant lactic acid bacteria was screened and identified Pediococcus pentosaceus. The logarithmic growth phase of strain was 6~18 h,the optimum fermentation temperature was 30 ℃,fermentation p H was 5.5,the strain also had good endurance abilities to the salt concentration 10% and the nitrite content 150 mg / L,and it could release 16 kinds of free amino acids,including 5 kinds of essential amino acids.
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