Study on fermentation characteristics of several Lactiacid Bacteria starter cultures

To determine whether the strains are available on meat fermentation production,salt and nitrite resistance experiments,growth and acid production experiments,nitrate reduction and amino acid decarboxylation capabilities research,and a series of biochemical tests were conducted in this article. The experimental strains which were five Lactobacillus planterum( Lp) strains, Leuconostocmesenteroides( Lms) and Pediococcuspentosaceus( Pps) were isolated from Xiangxi pickles. The results revealed that the Lactobacillus Lpanterum-6 and Pediococcuspentosaceus were most resistant to salt and nitrite and they didn't have nitrate reductase and amino acid decarboxylase activity. In addition,fat and protein can not be decomposed by the two strains,but Escherichia coli and Salmonella spp were inhibited by them.Also,both of them were inactivated at 70 ℃for 30 min.Thus,they can be utilized as meat fermentation starter and can be used in the further experiments.