Journal of Food, Agriculture and Environment

Characterization of Lactic acid bacteria isolates from Inner Mongolia traditional meat sausages for their potential use as starter cultures

Author(s):

Yan Duan ¹, Wenrui Guo ², Zhimin Jin ¹, Liga Tong ¹, Lihua Zhao ¹, Ye Jin ¹*

Recieved Date: 2013-05-21, Accepted Date: 2013-10-26

Abstract:

The growth and fermentation properties of sixty-nine Gram-positive, catalase-negative strains which were initially isolated from Inner Mongolia traditional meat sausages were analyzed. The selected strains with good properties were further identified by 16S rRNA sequences analysis. Eight strains with desirable properties were identified as L. plantarum (X3-1, X3-2B, X3-3B, X3-4B, X3-5B) and L.curvatus (X3-13B, HX2-4, X7-1B), respectively. All of these eight strains could grow under different temperature and pH values typical to fermented sausages, low pH (pH 3.5) significantly inhibited their growth (P < 0.05). These strains do not possess proteolytic and lipolytic activity. Strains X3-2B, X3-3B and X3-4B showed over 70% survival rate in artificial gastric juice, while strains X3-2B, X3-4B and X3-5B displayed higher resistance to bile salt. Cholesterol removal ability of X3-1, X3-2B, X3-3B and X3-13B was significantly higher than that of the other strains (P < 0.05), and X3-2B showed the strongest removal ability (68.92%). In combination, X3-2B had the most desirable properties, and it could be used as a starter culture for fermented sausages to improve the quality of products.

Keywords:

Inner Mongolia, lactic acid bacteria, starter culture, fermented sausage, acid tolerance, bile tolerance, cholesterol removal ability

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Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 274-278

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