The fermentation properties of three strains of lactic acid bacteria isolated from the Chinese-style naturally dry fermented sausages
Three strains of lactic acid bacteria(LAB) were isolated from naturally fermented sausages in order to obtain the most suitable strains for the producing of fermented sausage. The properties including the tolerance to NaCl and NaNO2, proper growth temperatures, acidifying rate, proteolytic and lipolytic activities were studied. The results showed that the strain 1 could grow above 65℃, this would bring the excessively acidifying, so it did not suitable to be used as the starter cultures of fermented sausages. The strain 2 and the strain 3 could grow in the media including 6% NaCl and 0.15g/kg NaNO2, and could not grow above 65℃, they also had a high acidify rate, had not proteolytic and lipolytic activities, and did not resist each other in media. Above all, the strain 2 and the strain 3 were quite fit for using as the starter cultures of fermented sausage.