Abstract: This study aimed to obtain lactic acid bacteria (LAB) with high antioxidant activity for meat fermentation. Intact cells, cell-free extracts and fermentation supernatant of 30 LAB isolated from 5 kinds of fermented meat products were evaluated for antioxidant activity by free radical scavenging assays, reducing power assay and linoleic acid peroxidation inhibition assay. According to the meat starters screening standard, eligible strains were identified. The results showed that the 30 strains of LAB had different antioxidant capacities and there were big differences between the antioxidant activities of their intact cells, cell-free extracts and fermentation supernatant. Strains L23, L26 and L28 were screened for excellent antioxidant activity, and L23, reaching the requirement of the meat starters screening standard, could be used as a natural meat starter for the production of fermented meat products. Strain L23 was identified as Weissella hellenica.

Key words: fermented meat products, lactic acid bacteria, antioxidant activity, identification, Weissella hellenica