Food and Fermentation Industries >

2025 , Vol. 51 >Issue 11: 163 - 170

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039801

Growth characteristics and fermentation characteristics of three meat-derived lactic acid bacteria

  • ZHOU Jiale ,
  • LI Miaoyun ,
  • ZHAO Lijun ,
  • ZHU Yaodi ,
  • LIU Shijie ,
  • MENG Dezhen ,
  • SUN Lingxia
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  • 1(College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, China)
    2(Henan International Joint Laboratory of Meat Processing and Safety, Zhengzhou 450000, China)
    3(Key Laboratory of Meat Processing and Quality and Safety Control in Henan Province, Zhengzhou 450000, China)

Received date: 2024-05-08

  Revised date: 2024-07-26

  Online published: 2025-06-19

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Abstract

This study used naturally fermented sour meat as the target lactic acid bacteria donor to find lactic acid bacteria that are suitable for animal-derived matrix fermentation and have strong growth ability, good tolerance and strong fermentation properties.After screening, separation and purification, three lactic acid bacteria were obtained, namely Lactiplantibacillus plantarum, Pediococcus pentosaceus and Pediococcus acidilactici.Taking naturally fermented sour meat as the target lactic acid bacteria donor, three types of lactic acid bacteria were obtained by screening, separation and purification, namely L. plantarum, P. pentosaceus and P. acidilactici.The strain’s growth ability, acid production ability, tolerance, protein degradation ability and fat hydrolysis ability were tested.The results showed that the maximum number of viable bacteria of the three lactic acid bacteria strains were 7.8×1010 CFU for L. plantarum, 3.5×1010 CFU for P. pentosaceus, and 3.8×1010 CFU for P. acidilactici;The maximum time periods of acid production were 3-14 h for L. plantarum, 3-10 h for P. pentosaceus and P. acidilactici;The maximum high temperature tolerance of the three strains was 65 ℃;The highest tolerance NaCl addition was 6%;The maximum tolerable NaNO2 content was 100 mg/kg;The minimum pH tolerance was 4.0;They all had the ability to degrade glucose and protein;P. pentosaceus and P. acidilactici had more obvious fat hydrolysis ability;There was no antagonism between the three strains and they could be cultured synergistically.Therefore, the three types of lactic acid bacteria can not only provide a good antibacterial environment for the fermentation of meat products, but also enrich its flavor characteristics, providing a reference for the subsequent development and quality research of fermented meat products.

Key words： fermented meat products; lactic acid bacteria; growth characteristics; fermentation characteristics

Cite this article

ZHOU Jiale , LI Miaoyun , ZHAO Lijun , ZHU Yaodi , LIU Shijie , MENG Dezhen , SUN Lingxia . Growth characteristics and fermentation characteristics of three meat-derived lactic acid bacteria[J]. Food and Fermentation Industries, 2025 , 51(11) : 163 -170 . DOI: 10.13995/j.cnki.11-1802/ts.039801

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