Screening of lactic acid bacteria from Sichuan bacon and analysis on its acid production characteristics and amino acid production

Authors

LIU Youqing, School of Biotechnology Engineering, Sichuan University of Science and Engineering, Zigong, Sichuan 643000, China
HUANG Dan, School of Biotechnology Engineering, Sichuan University of Science and Engineering, Zigong, Sichuan 643000, China
YU Hua, School of Biotechnology Engineering, Sichuan University of Science and Engineering, Zigong, Sichuan 643000, China
MAO Xiang, School of Biotechnology Engineering, Sichuan University of Science and Engineering, Zigong, Sichuan 643000, China
LIU Dayu, Sichuan Province Key Laboratory of Meat Processing, Chengdu, Sichuan 610106, China
CHENG Hua, School of Biotechnology Engineering, Sichuan University of Science and Engineering, Zigong, Sichuan 643000, China

Abstract

The lactic acid bacteria were screened in Sichuan bacon, and the acid production characteristics and amino acid products were also stydied. Using culture methods, lactic acid bacteria were isolated and screened from Sichuan bacon, and identified by 16S rDNA sequencing technique. Studied the growth metabolism and acid production capacity on the different temperature, pH, NaCl concentration, nitrite concentration and fermentation products of amino acid. The results showed that the isolation strain was Lactobacillus paraplantarum. Through conditions of producing acid and free amino acid analysis, logarithmic growth phase of strain was 6～18 h; the optimum fermentation acid temperature range was 30～40 ℃; optimum fermentation acid pH range was 5.5～6.0; had good endurance abilities to the salt concentration 6.0% and the nitrite content 150 mg/L; this strain had 11 kinds of free amino acid, and the essential amino acids accounted for 45.76% of total amino acid content. This study could provide basic research data for the application of Lactobacillus paraplantarum in fermentation meat products.

Publication Date

1-28-2016

First Page

34

Last Page

37

DOI

10.13652/j.issn.1003-5788.2016.01.008

Recommended Citation

Youqing, LIU; Dan, HUANG; Hua, YU; Xiang, MAO; Dayu, LIU; and Hua, CHENG (2016) "Screening of lactic acid bacteria from Sichuan bacon and analysis on its acid production characteristics and amino acid production," Food and Machinery: Vol. 32: Iss. 1, Article 8.
DOI: 10.13652/j.issn.1003-5788.2016.01.008
Available at: https://www.ifoodmm.cn/journal/vol32/iss1/8

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