Isolation of Psychrotrophic Lactic Acid Bacteria, and its Application for Fermented Meat Products

Abstract

The presents study was aimed at developing a psychrotrophic starter culture to manufacture fermented meat products. A psychrotrophic lactic acid bacteria isolated from beefs was identified as Lactobacillus species, and designated as Lactobacillus sp. SK-1001. Lactobacillus sp. SK-1001 showed favorable properties for the meat starter culture, such as rapid growth, rapid pH decrease of a sausage, and inhibition of undesirable bacteria in laboratory scale manufacturing of at 5°C and 10°C. The antibacterial substances produced by Lactobacillus sp. SK-1001 seemed to be lactic acid and a slight amount of acetic acid. It was considered that the combination of Lactobacillus sp. SK-1001 and incubation at 5 and/or 10°C was appropriate to manufacture the safe meat products, such as fermented sausages and fermented hams.