2006•Food and MachineryRequires access
On isolation and characteristics of lactic acid bacteria from natural fermentated meat products
Zongjun Li
Open publisher page 0 citations
Abstract
MRS and modified TJA culture medium were taken as the foundation culture medium,and 8 strains were isolated from natural fermented meat products in this paper. 4 strains were identified as lactic acid bacteria, among which, three are bacillus, one is coccus. Futher results showed that: the optimum growth temperature for the 4 lactic acid bacteria was 30 ℃; and the pH 3.5～4.0;all 4 lactic acid bacteria could grow at the medium with 10% NaCl, and the optimum range was 2%～6%; They were aerotolerant anaerobe; They showed certain inhibition on E coli.. All 4 strains of lactic acid bacteria were fit for fermentated meat products as leaven.