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Research Article | Open Access

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

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
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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

Plackett-Burman testBox-BehnkenLactobacillus plantarumfermentshigh-throughput sequencing

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Food Science of Animal Products
Volume 1 Issue 1,
March 2023
Article number: 9240012
DOI: 10.26599/FSAP.2023.9240012
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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Received: 07 March 2023
Revised: 16 March 2023
Accepted: 25 April 2023
Published: 26 May 2023
© Beijing Academy of Food Sciences 2023.

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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