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Food Science of Animal Products 2023, 1(1): 9240012 https://doi.org/10.26599/FSAP.2023.9240012
Research Article | Open Access | Issue | Published: 26 May 2023

Exploration on method of lyophilized Lactobacillus plantarum SJ-4 and its population succession pattern in fermented tenderloin ham

Show Author's Information Jie Zhou1,2,  Linggao Liu1,2,  Hongying Li1,2,  Zhiqing Tian1,2,  Ying Zhou1,2,  Qiujin Zhu1,2,3( )
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
Key Laboratory of Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China
Keywords:
high-throughput sequencing, Lactobacillus plantarum, Box-Behnken, Plackett-Burman test, ferments
Cite this article:
Zhou J, Liu L, Li H, et al. Exploration on method of lyophilized Lactobacillus plantarum SJ-4 and its population succession pattern in fermented tenderloin ham. Food Science of Animal Products, 2023, 1(1): 9240012. https://doi.org/10.26599/FSAP.2023.9240012
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Abstract Full text About this article

Freeze-drying technology is widely used in strain preservation. To further improve the survival rate of Lactobacillus plantarum SJ-4 after freeze-drying, an experimental design based on the Plackett-Burman method, steepest ascent hill climbing, and the Box-Behnken response surface methodology (RSM) was used to obtain the freeze-dried powder with a viable bacteria count of 1010 CFU/g. The lyophilized powder of L. plantarum SJ-4 prepared was applied to fermented tenderloin ham. High-throughput sequencing was used to analyze the structural changes and succession patterns of bacterial communities and discuss the effects of inoculation on the bacterial phase in tenderloin ham. The results showed that this direct-vat-set starter can improve the fermented meat flora and promote the production of beneficial bacteria, providing a theoretical basis for the in-depth development of the functional properties of the strains and the deep processing of meat products in the future.


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About this article

Exploration on method of lyophilized Lactobacillus plantarum SJ-4 and its population succession pattern in fermented tenderloin ham

Show Author's information Jie Zhou1,2, Linggao Liu1,2, Hongying Li1,2, Zhiqing Tian1,2, Ying Zhou1,2, Qiujin Zhu1,2,3( )
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
Key Laboratory of Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China

Abstract

Freeze-drying technology is widely used in strain preservation. To further improve the survival rate of Lactobacillus plantarum SJ-4 after freeze-drying, an experimental design based on the Plackett-Burman method, steepest ascent hill climbing, and the Box-Behnken response surface methodology (RSM) was used to obtain the freeze-dried powder with a viable bacteria count of 1010 CFU/g. The lyophilized powder of L. plantarum SJ-4 prepared was applied to fermented tenderloin ham. High-throughput sequencing was used to analyze the structural changes and succession patterns of bacterial communities and discuss the effects of inoculation on the bacterial phase in tenderloin ham. The results showed that this direct-vat-set starter can improve the fermented meat flora and promote the production of beneficial bacteria, providing a theoretical basis for the in-depth development of the functional properties of the strains and the deep processing of meat products in the future.

Keywords: high-throughput sequencing, Lactobacillus plantarum, Box-Behnken, Plackett-Burman test, ferments

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Publication history

Received: 07 March 2023
Revised: 16 March 2023
Accepted: 25 April 2023
Published: 26 May 2023
Issue date: March 2023

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© Beijing Academy of Food Sciences 2023.

Acknowledgements

This research work was supported by the Guizhou Science and Technology Plan Project (Guizhou Science and Technology Joint Support N[2020]1Y152), the Guizhou High-level Innovative Talent Training Project (Qianke Cooperation Platform Talent number [2016] 5662), and Guizhou Science and Technology Innovation Talent Team of Ecological Characteristic Meat Products (QKHPTRC [2020] 5004).

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Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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