Effect of Lactobacillus salivarius H strain isolated from Chinese dry-cured ham on the color stability of fresh pork

The aim of this research is to investigate the effect of lactic acid bacteria (LAB) on color stability of fresh pork. Of the seven LAB strains isolated from the Chinese dry-cured hams, H strain was identified as Lactobacillus salivarius (CCTCC M2010374) by serial biochemical tests and 16S rRNA analysis. The fresh pork samples were immersed in the H strain and Lactobacillus fermentum extracts for 1 min after ultrasonic cells disruption and samples immersed in sterile 0.9% (m/V) saline was served as a control group, then samples were vacuum packaged and stored at 4 °C. Nitrate oxide synthase (NOS) and metmyoglobin (MetMb) reductase were found in the cells extracts of H strain. After 6 days of storage, H strain group was found to be associated with the highest CIE a* values (P < 0.05) and the lowest MetMb (41%). L. salivarius H strain has thus shown a beneficial effect on the color stability of fresh pork. Further research is necessary to elucidate its mechanism.