Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage

Xi Chen, Jiapeng Li, Tong Zhou, Jinchun Li, Junna Yang, Wenhua Chen, Youling L. Xiong

Research output: Contribution to journalArticlepeer-review

75 Scopus citations

Abstract

Lactic acid bacteria isolated from traditional Dong pork product (Nanx Wudl) were investigated for their potential as starter cultures for Chinese fermented dry sausages. Based on preliminary screening, Lactobacillus plantarum CMRC6 and Lactobacillus sakei CMRC15, both showing excellent nitrite-reducing capacity, were used as single-strain starter cultures. For comparison, a commercial composite starter was also tested. In CMRC6 and CMRC15-inoculated sausages, lactic acid bacteria dominated the microflora and improved the microbiological safety by suppression of Enterobacteriaceae growth. Nitrite content of all inoculated sausages declined rapidly during ripening compared to non-inoculated. Texture profiles analysis showed inoculated sausages had more pronounced textural development during ripening. Sensory evaluation indicated CMRC6 and CMRC15-fermented sausages had comparable or more desirable organoleptic characteristics than sausage made with commercial starters. Therefore, CMRC6 and CMRC15 are promising candidates as multi-functional starter cultures for microbiological safety and residual nitrite control in gourmet Chinese dry sausage production.

Original languageEnglish
Pages (from-to)302-309
Number of pages8
JournalMeat Science
Volume121
DOIs
StatePublished - Nov 1 2016

Bibliographical note

Funding Information:
This study was supported by the Technology project in Rural Sector of China (grant no. 2011AA100805 ), Beijing Postdoctoral Research Foundation (grant no. 2014ZZ-71 ) and Beijing Technology Plan project (grant no. D141100004614003 ). The authors are grateful to the Food Safety Monitoring Center of Beijing Shijingshan District for generously providing us access to the Vitek 2 automated instruments.

Publisher Copyright:
© 2016 Elsevier Ltd

Keywords

  • Chinese fermented sausage
  • Lactic acid bacteria
  • Nanx Wudl
  • Nitrite depletion
  • Starter culture

ASJC Scopus subject areas

  • Food Science

Fingerprint

Dive into the research topics of 'Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage'. Together they form a unique fingerprint.

Cite this