Characterization and Selection of LAB Isolated from Inner Mongolia Traditional Meat Sausages

Abstract:

A total of 69 gram-positive, catalase-negative strains isolated from Inner Mongolia traditional meat sausages were characterized in respect to their technological properties, including acid production, salt and nitrite tolerance, gas, slime and H₂S production, hydrolysis of arginine and biogenic amine production. All of the isolated strains decrease the pH below 5.0 after 24h of cultivation. All isolates are able to grow with 6.5% NaCl or with 150mg L^-1 NaNO₂ and 51 isolates are able to grow with 10% NaCl. All isolates don’t produce gas and slime. 54 isolates don’t produce H₂S. 23 isolated strains don’t produce NH3 from arginine, and 40 isolates don’t produce biogenic amine. Consolidation of these results, 8 strains show the best technological properties to be used as starter culture for sausage production. The bacterial selected are then subjected to biochemical tests using the API 50 CH and they are identified as 6 Lactobacillus planarum and 2 Lactobacillus curvatus.

• Periodical: Advanced Materials Research (Volumes 554-556)
• Pages: 1400-1405
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.554-556.1400
• Online since: July 2012
• Authors: Yan Duan*, Wen Rui Guo, Lin Su, Yue Ying Guo, Ye Jin
• Keywords: Characterization, LAB, Selection, Traditional Meat Sausage

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