Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat

• Published in: Meat science 2020-12, Vol.170, p.108240-108240, Article 108240
• Main Authors: Zhang, Yulong, Hu, Ping, Xie, Yaoyao, Wang, Xiaoyu
• Format: Article
• Language: English
• Subjects: Animals; Co-fermentation; Fermentation; Fermented Foods and Beverages; Food Handling - methods; Lactic acid bacteria; Lactobacillus - physiology; Meat Products - analysis; Meat Products - microbiology; Pediococcus pentosaceus - physiology; Quality; Safety; Sour meat; Swine
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2020.108240

Lactic acid bacteria of Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 isolated from traditional sour meat were prepared to a double-starter culture for sour meat processing. The results showed that the counts of total bacteria and lactic acid bacteria in inoculating group reached 9.37 ± 0.11 log cfu/g and 8.73 ± 0.14 log cfu/g on the 30th day, and were higher than those in natural fermentation (7.02 ± 0.11 log cfu/g and 6.93 ± 0.17 log cfu/g). Compared to natural fermentation, the double-starter culture increased the L* and a*values, amino nitrogen content, free amino acid content of sour meat significantly, and lowered the b* value, restrained the coliform count, nitrite, biogenic amines, total volatile basic nitrogen and malondialdehyde in sour meat. Moreover, the pH and water activity were reduced to 3.91 ± 0.01 and 0.831 ± 0.002, respectively. These results proved that the inoculation of double-starter culture could improve the quality and safety of sour meat. This double-starter culture has great potential for application to the manufacture of fermented meat.