关键词: 陇西腊肉, 乳酸菌, 分离, 鉴定, 发酵性能

Abstract: Longxi bacon is a traditional fermented meat products. Using Longxi bacon as the raw material, the dominant lactic acid bacteria (LAB) during the processing were isolated and identified by the methods of classic morphological classification, physiological and biochemical identification. Then the strains with excellent fermentation performance were screened by a series of tests, including acid-producing ability, growth characteristics, tolerance to sodium chloride and sodium nitrite, capability of producing gas, mucus, protease and lipase. Whereafter, raw meat was fermented by artificially inoculating the superior strain in order to analyze its effect on the sensory quality of bacon. The results showed that seven strains of LAB screened from Longxi bacon were identified as Lactobacillus plantarum, L. sake, Lactococcus lactis, Pediococcus pentosaceus, Leuconostoc mesenteroides, L. alimentarius and L. curvatus, respectively. Among them, the strain R-1 which was identified as Lactobacillus plantarum had strong acid-producing ability, fast growth rate and good tolerance to sodium chloride and sodium nitrite. The simulating fermentation test of bacon revealed that the flavor of Longxi bacon had been improved after inoculating strain R-1, and it showed better sensory acceptance. The research indicated that Lactobacillus plantarum R-1 had good fermentation performance，and it could be used as a source of strain for the modernization of traditional fermented bacon.

Key words: Longxi bacon, lactic acid bacteria, isolation, identification, fermentation performance