Screening, Fermentation Characteristics and Safety Analysis of Lactic Acid Bacteria in Dong Traditional Fermented Sour Meat

In order to obtain a suitable starter for the fermentation of meat products, the traditional microbial separation method was used to isolate and identify the lactic acid bacteria in the Dong traditional fermented sour meat, and its fermentation characteristics and safety were analyzed. The results showed that 54 strains of lactic acid bacteria were isolated from the sour meat, and the strains of S26, S42 and S53 were obtained according to the basic principles of meat starter. By combining morphological, physiological and biochemical characteristics with 16S rRNA sequence analysis, it was determined that, S26 was Lactobacillus farciminis strain, S42 was Lactobacillus plantarum strain, S53 was Pediococcus acidilactici strain. 3 strains grow well and the pH decrease rapidly, pH could be adjusted to 3.5 within 24 h. Strains had no resistant to most antibiotics and had no plasmid or hemolysis. Moreover, there was no antagonistic effect among the three strains, so the three strains could be used for meat fermentation after compounding.