Evaluation and application of different cholesterol-lowering lactic acid bacteria as potential meat starters

What is it about?

Due to Lactic acid bacteria's ability to produce a wide range of metabolites may help enhancing organoleptic, textural, nutritional, sensorial, and technological properties of fermented foods. 115 isolates of lactic acid bacteria were screened from traditional fermented foods in Guizhou province, China. The cholesterol-removed rates of 86 isolates was in range 7.29%~25.66%, of which 18 isolates was more than 15%. According to the results of physiological and biological test, 13 isolates were selected to determined the fermentation performance. MT-4 was identified as Lactobacillus pentosus, SQ-4 was identified as Lactobacillus paraplantarum. Moreover, strains SQ-4 and MT-4 was added to fermented beef, the result showed that fermented beef had delicious taste and was popular in consumers because its proper pH, pleasant colors, high viable cell count, and suitable content bound water and immobilized water.

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