Study on identification and fermentative properties of superior microorganism in Libo sour meat from Guizhou during fermentation

Objective: Characters of microbe flora change during fermentation were investigated for predominant species and fermentative properties of Libo sour meat in Guizhou. Methods: After being isolated and screened, Sour Meat strains were identified by API and 50 CH standard system. Meanwhile, fermentative properties of the dominant bacteria were studied, such as capacity of produce acid, salt tolerance and enzyme activity. Results:Results showed that four strains obtained for their excellent characteristics in acid production and good flavor in fermented meat were M5- 4- 2, M1- 4, M3- 4 and M9 respectively, in which M3- 4 and M9 were identified as Lactobacillus brevis, M5-4-2 as Lactobacillus plantarum and M1-4 as L.lactis subsp.Lactis.Four strains of bacteria can be mixed together for being used as microbial starters culture due to their fermentative properties including salt- tolerant, nitrite- tolerant without inhibition each other, and proteinase and lipase of all these four strains have no capability to decompose protein and fat in meat.Conclusion: All these four strains can be mixed together used as purebred fermentation agent for Libo sour meat production and processing.