Isolation and screening of lactic acid bacteria with the ability to remove cholesterol and lower nitrite from cured beef and its fermentation performances

18 strains of lactic acid bacteria were isolated from traditional fermented cured beef.The o-phthalaldehyde method was used to determine the amount of cholesterol,the rate of cholesterol- degrading of strain NR7 was 22.61%.The N-( 1- Naphthyl)- ethyl- enediamine dihydrochloride method was used to determine the amount of nitrite,after inoculating 12 h and 24 h,the amount of degeneration of nitrite were 34.177 μg / m L and95.82 μg / m L,respectively.In the p H3.0 environment,the viable bacteria rate of NR7 was 99.50% and able to tolerate0.3% bile salts.Therefore,NR7 strain was selected as the target strain,and the production adaptability had to be further researched.After inoculating 4 h,it can produce acid quickly.It can also grow under 15~40 ℃,and be able to tolerate 8% Na Cl and 200 mg / kg Na NO₂.After the vacuum freeze drying,the rate of survival live was 93.62%.After preserving 30 d at 4 ℃,the survival rate of bacteria was 89.99%.The NR7 strain was identified as Lactobacillus plantarum by 16 S rRNA sequencing.