Abstract:

In order to screen lactic acid bacterial strains (LAB) with good performance for the fermentation of salted duck, six strains of LAB were isolated and purified from Yangzhou salted duck with excellent flavor. Their important fermentation characteristics were identified by salt-tolerating, nitrite-tolerating and acid-producing experiments, respectively. Results indicated that R2 and R6 strains exhibited excellent tolerance to salt and nitrite, no degradation ability to protein and fat, and excellent inhibitory effect against Escherichia coli, Staphylococcus aureus and Salmonellum. According to morphological and physiologicalbiochemical characteristics, R2 and R6 were identified to be Lactobacillus pentosus and Lactobacillus plantarum, respectively. In conclusion, both strains have excellent growth and fermentation characteristics, thereby providing excellent fermentors for salted duck production.

Key words: salted duck, lactic acid bacteria, isolation, identification, 16S rRNA