Food and Fermentation Industries >

2021 , Vol. 47 >Issue 5: 22 - 27

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025490

Screening and identification of lactic acid bacteria and Staphylococcus in fermented meat rice

  • WANG Man ,
  • YANG Chen ,
  • QIN Xiaoyu ,
  • KANG Mengjie ,
  • HAO Guifang ,
  • WANG Chengming
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  • (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)

Received date: 2020-08-26

  Revised date: 2020-09-09

  Online published: 2021-03-31

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Abstract

This study aimed to isolate and screen lactic acid bacteria and Staphylococcus with good fermentation property from traditionally fermented meat rice and provide theoretical basis for inoculating the fermentation of meat rice. According to the screening criteria of fermented meat products, the strains were identified through morphological characteristics and 16S rDNA sequence analysis. Finally, two strains of lactic acid bacteria (A1, C7) and two strains of Staphylococcus (S6, S7) were obtained. Both the A1 and C7 strains were Lactobacillus plantarum, which can produce acid rapidly and has antibacterial properties. The strains of S6 and S7 were Staphylococcus warneri and Staphylococcus pasteuri, respectively. The selected strains can produce protease and lipase and have good salt and nitrite resistance property, and different sensitivities to different antibiotics. The four strains screened in this study had good fermented properties, and there was no conflict between the lactic acid bacteria and Staphylococcus, thus can be used as excellent strains for the inoculation of fermented meat rice.

Key words： fermented meat rice; Staphylococcus; lactic acid bacteria; fermentation characteristics; isolation screening

Cite this article

WANG Man , YANG Chen , QIN Xiaoyu , KANG Mengjie , HAO Guifang , WANG Chengming . Screening and identification of lactic acid bacteria and Staphylococcus in fermented meat rice[J]. Food and Fermentation Industries, 2021 , 47(5) : 22 -27 . DOI: 10.13995/j.cnki.11-1802/ts.025490

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