Screening and application of functional autochthonous starter culture from cured meat, which can reduce nitrite content.

Abstract

Cured meat is a fermented meat product from the traditional Chinese culture made by natural fermentation. In this study, five bacteria strains were screened from cured meat using 16S rDNA technology, and a functional local starter was selected, which was applied to the production of cured meat to standardize the production of cured meat and improve the quality of cured meat. By studying the fermentation characteristics of strain these strains, this study found that the fermentation characteristics of L. mesenteroides and S. lactis are ideal. L. mesenteroides and S. lactis were used as starter cultures in fermented bacon. Then, this study compared the quality of fermented beef with Sichuan bacon, Hunan bacon, and Xinyang bacon. The results suggested that L. mesenteroides and S. lactis can improve the sensory and texture properties of the products and reduce the moisture content, water activity, pH value, and protein content of fermented beef products. More importantly, L. mesenteroides can significantly reduce the nitrite content (25.34%) and nitrosamine content (29.69%) in fermented beef, which provides an excellent guarantee for the safety of cured meat. In this study, a functional fermentation strain-L. mesenteroides could degrade the nitrite content of fermented meat products and improve their sensory and textural properties-was screened to provide some reference value for the later development of functional strains suitable for fermented meat products.