Studies on Fermentation Conditions of Special Starter for Fermented Meat with Lactic Acid Bacteria Pediococcus parvus M7

Abstract

Abstract: High quality special starter for fermented meat plays an important role in the production. Lactic acid bacteria Pediococcus parvus M7 was isolated and identified from the fermented meat, and the optimal conditions for fermentation, freeze- drying and concentrated culture were studied. The results showed that under the optimal incubation temperature 30℃, using 1# simplest medium and 2mol/L NaOH as neutralizer to control pH at 7.0, the live cells of Pediococcus parvus M7 can reach 3.5×109CFU/ml after 16 hours. Sucrose is the best frozen protector and the live cells can reach 1.0×1011CFU/g after freeze-drying. The results of animal toxicity experiments prove that the starter is nontoxic.

Key words: Pediococcus parvus M7, special starter for fermentative meat, fermentation

JIA Shi-Fang, Chen-Mei-Ling, Zhong-Jin, Hai-Lian-Dong, Dong-Xiu-Zhu, Liu-Bin, Li-Hong-Wei, Zhang-Chun-Hui. Studies on Fermentation Conditions of Special Starter for Fermented Meat with Lactic Acid Bacteria Pediococcus parvus M7[J]. FOOD SCIENCE, 2006, 27(9): 119-122.

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Studies on Fermentation Conditions of Special Starter for Fermented Meat with Lactic Acid Bacteria Pediococcus parvus M7

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