A High Potential in Activating Beneficial Indigenous Microbes Involving in the Meat Fermentation Process

Abstract

It has been long known for the beneficial activity of meat LAB starters in prevention of the growth of spoilage bacteria. However, the bacteria can also produce favorable conditions for the growth of other beneficial microorganisms as well as eliminate the risk of bacterial growth and prevent meat spoilage. In this study, the LAB starters after isolated from commercial fermented pork were inoculated into the meat in the traditional meat fermentation process. It showed that the bacteria could be lowering pH of the fermentation to 5.2. The results revealed that LAB starters could inhibit pathogenic bacterial growth of L. monocytogenes within 3 days as well as lowering pH thus inducing the numbers of LAB as higher activity of sugar utilization and producing lactic acid. Therefore, all these data can indicate the benefits of LAB on the indigenous beneficial species in meat fermentation process.