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ORIGINAL RESEARCH article

Front. Microbiol.
Sec. Food Microbiology
Volume 15 - 2024 | doi: 10.3389/fmicb.2024.1421285

Isolation, identification and evaluation of lactic acid bacteria with probiotic potential from traditional fermented sour meat

Provisionally accepted
Jiayi Zhao Jiayi Zhao Jinshan Zhao Jinshan Zhao Jinhong Zang Jinhong Zang *Chuantao Peng Chuantao Peng Zhaojie Li Zhaojie Li peng Zhang peng Zhang
  • Qingdao Agricultural University, Qingdao, China

The final, formatted version of the article will be published soon.

    Sour meat is a popular traditional fermented product and is a rich source of novel strains with probiotic potential. In this study, we aimed to assess the probiotic potential of lactic acid bacteria (LAB) strains isolated from fermented sour meat. Firstly, the microbial diversity of sour meat from four different areas in China was analyzed. The results showed that LAB were predominant in all samples. Subsequently, LAB were isolated from sour meat and a series of in vitro probiotic tests were carried out.A total of 130 bacterial strains with dissolved calcium were obtained and 10 strains showed a range of 89%-97% survival in an acidic environment and high tolerance to bile salts. The ranges of hydrophobicity and auto-aggregation of 10 strains were 4.85-80.75% and 1.58 -84.2%, respectively.Besides, all ten strains exhibited high antimicrobial activity and antioxidant activity, of which, DZ24 possessed the strongest free radical scavenging (45.1%) and anti-lipid oxidizing ability (90.3%).Furthermore, DZ24 was identified as Lactiplantibacillus plantarum by 16S rRNA gene sequencing.Moreover, the fermentation indexes showed that DZ24 could rapidly reduce the pH to 4.14 and showed high salt and nitrite resistance and antioxidant ability. All the above experimental results indicate that Lactiplantibacillus plantarum DZ24 promise a suitable probiotic candidate for future applications in the fermented functional meats.

    Keywords: Fermented meat, Probiotics, molecular identification, antioxidant activity, Lactic acid bacteria

    Received: 22 Apr 2024; Accepted: 15 Nov 2024.

    Copyright: © 2024 Zhao, Zhao, Zang, Peng, Li and Zhang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Jinhong Zang, Qingdao Agricultural University, Qingdao, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.