Selection and Identification of Lactic Acid Bacteria Strains for Fermented Meat Starter Cultures

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Selection and Identification of Lactic Acid Bacteria Strains for Fermented Meat Starter Cultures
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In this study,112 lactic acid bacteria strains were isolated from four kinds of traditional fermented meats.Through the study of fermentation properties and strain tolerance,the strain T1-1 was selected which grown well in MRS broth with 8 g/dL NaCl and 150 mg/kg NaNO2,and showed a high ability to survive at 80 ℃ water bath after 10 min.Then the strain was identified as Lactobacillus plantarum by using physiological-biochemical characteristics and 16S rRNA sequence.

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CUI Ting-ting, WANG Yang, DAI Rui-tong, LI Ping-lan. Selection and Identification of Lactic Acid Bacteria Strains for Fermented Meat Starter Cultures[J]. Journal of Food Science and Biotechnology,2011,30(2):239-244.

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Online: June 17,2014
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