Research Of Lactic Acid Bacteria And Its Metabolites Bio-protection On Low Temprature Sliced Meat

China is a big meat production and consumption country. For low temperature meat productscould maximum retain the flavor, nutrients and good taste of meat material, it attracts a growingnumber of consumers of all ages. Undeniably the low temperature meat will lead the futuredevelopment direction of cooked meat. The low temperature meat products has low sterilizationtemperature, higher water activity and PH value, relative to the high-temperature meat productsand air-dried meat. These characteristic result in the low tempreture products can easily occurcorruption and degeneration during the storage and sales process. Meanwhile it will also lead tothe issues of food safty and bring huge economic loss of production enterprises. In this thesis, wemade the low temperature sliced ham as the focus of the study, isolated the spoilagemicroorganisms at the end of meat corruption rot. We screened the lactic acid bacteria who hasfunction as a natural microbial preservative. Finally lactic acid bacteria were used inlow-temperature of sliced ham in order to study antibacterial antiseptic effect and carry out apreliminary study. Provides a theoretical basis for meat production enterprises to take safer andmore effective anti-corrosion measures.The main conclusions of the thesis are as follows:(1) We Isolated, purified and identified of spoilage microorganisms that generated in the finalcorruption of four different manufacturers of similar low temperature pork ham by traditionalmicrobiological culture combined with molecular biology-PCR technology. A total of89spoilage bacteria were isolated from them.Then screened14spoilage bacteria after repeatedcolonies and strains morphological comparison, subsquently extracted bacterial DNA. Ninedifferent strains sequences were identified by PCR amplification and sequencing. They belong toseven different genera: Lactobacillus, Bacillus, Staphylococcus, Enterococcus, Pantoea,Virgibacillus and Enhydrobacter.（2）Separation of lactic acid bacteria from traditional fermented meat–I li Kazakh smokedhorse intestines of Xinjiang Ili which were preserved in the laboratory. Oxford Cup method wasapplied to screening certain lactic acid bacteria strains who have inhibitory effect on the growth ofspoilage bacteria, A comprehensive comparation were conducted: the ability of growth andproduction of acid, salt tolerance, resistance to nitrite, different temperature growth performance.Subsquenty screening the suitable strains as preservation of the low temperature meat. The testresults show that the lactobacillus rhamnosus M6is the optimum strain.(3) Sprayed the screened strain M6on the surface of low temperature sliced ham and setcontrol group under the same condition. Sampled on1,7,14,21,28,32d. Then micro-biology, PHand TVB-N indexes were analysised. PCR-DGGE technology was aslo adopted to analsis the floradiversity. The results indicated that the PH value is gradually reduced with the extention of theshelf life, while the pH value of the control group slightly higher than the treatment group; TVB-N shows increased at the prohase and then a downward trend, the upward trend of the treatmentgroup was slightly lower than the control group; Lactic acid bacteria M6had a certain extentinhibition function on spoilage bacteria in low temperature sliced ham.The final results show thatthe shelf life of the treated sample could extend to32days respect to the control group’s14days.