Study on Lactobacillus Isolation from Rabbit Meat Sausage and Its Fermentation Property

摘要

Three lactobacilli(L_(26), L_(34), L_(106)) isolated from naturally fermented rabbit sausage in a traditional way are identified as lactobacillus plantarum, lactobacillus sake and lactobacillus fructosus. Further study of its fermentation property shows that three lactobacilli are effective in acid production, alkali resistant, nitrite resistant and bacteriostatic, and are antagonisticaction free, which can be used as combined rabbit meat starter. In China, rabbit meat is very popular and enjoys the ancient saying that "nothing compares with the pigeon in birds, or the rabbit in beasts". Currently, the futher processing technology research and product development of rabbit meat are at the very outset, and fermented rabbit meat products, mainly treated by natural fermentation, fail to reach a high level of security, resulting in a few reports focusing on inoculated fermented rabbit meat production. Although commercial microbial fermentation agents are available at the market place presently, but the majority are imported products. Direct usage of these strains usually leads to adverse effects upon competition with the dominant colony and incapability to exist among the predominant bacterium crowd, causing a severe loss of characteristic flavor material. However, data indicate that local strains, obtained by screening the natural medium, once meet the related food safety standards, are more competitive to coexist with the local colonies owing to high adaptability to the characteristics of raw meat as well as to the process condition. This article makes an attempt to trial-produce natural fermented rabbit sausage, from which lactic acid bacteria are obtained and purified. And on the basis of systematic identification of the strains' safety and security, we study their fermentation characteristics. Aiming at filtering refined microbial fermentation agent for rabbit meat, the reports are present as follows.