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KMID : 1134820140430081289
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 8 p.1289 ~ p.1295
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Screening of Lactic Acid Bacteria as a Starter Culture in Fermented Sausage
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Yoo Seon-A
Seo Seung-Ho
Park Seong-Eun
Son Hong-Seok
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Abstract
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The aim of this study was to select the most suitable starter cultures for production of fermented sausages. A total of 27 strains isolated from Korean fermented foods and natural substances were characterized with respect to their physicochemical properties in a fluid (submerged) model system modified according to the special conditions of fermented sausages. Three of these strains were pre-selected for testing as potential cultures based on their ability to grow fast and initiate rapid acidification. The selected strains were identified by API and partial sequence analysis of 16S rRNA. The results exhibited sequence similarity to known sequences of Staphylococcus warneri, Staphylococcus epidermidis and Lactobacillus plantarum. Among them, relatively good growth properties and nitrite reduction activities were detected for S. epidermidis and L. plantarum and low pH values and high total acidities were observed in the model system fermented with these isolates compared with reference strains.
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KEYWORD
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fermented sausage, starter, isolation, screening, lactic acid bacteria
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