Screening and identification of the lactic acid bacteria in fermented horse meat

Seven strains of lactic acid bacteria were isolated and purified from the fermented horse meat. Their main fermentation characteristics such as salt and nitrite tolerance,slime and gas production were studied,the growth and acid production on different temperature and pH change in process of fermentation were compared. Three strains of them had good fermentation characteristics in the speed of growth and acid production,resisted 6% NaCl and 150 mg/kg NaNO2,no gas and ammonia producing,and H2O2,H2S,V-P reactian was negative,ect. The results showed that they meet the requirements of fermented meat products bacteria. After preliminary identification on morphologic observation and carbon source utilization test,two of them are C.callins,one is L.delbrueckii.