Selection of lactic acid bacteria as meat starters

132 strains of Lactic acid bacteria were isolated and purified from fermented meat products and then their fermentation characteristics were studied. For producing fermented dry sausage, 4 strains, i. e R17、P20、P30 and J33 with excellent fermentation properties were selected. Significant differences were observed among the 4 strains in terms of growth rate, and the incubation temperature played a vital role. There was no antagonism between strain R17 and P20 and therefore could be applied as mixed cultures while strain P30 and J33 were only suitable as single cultures.