Abstract:In order to enhance the quality of air-dried beef, this study aimed to select the starter culture of lactic acid bacteria with excellent characteristics for its production. Three different protease-producing lactic acid bacteria (Lactococcus lactis S-1, Pediococcus pentosaceus S-2, Lactococcus gasseri S-3) were separately inoculated into beef. At different stages of curing, fermentation, air drying and maturation of the air-dried beef, the physical and chemical analysis techniques were used to detect its moisture content, pH value, thiobarbituric acid reactive substances (TBARS) value, color, texture and microorganisms. In addition, high-performance liquid chromatography was employed to analyze the variations in the mass fraction of biogenic amines in air-dried beef, and safety assessment of the added strains was conducted. The results revealed that protease-producing lactic acid bacteria could significantly reduce the pH value and TBARS value (P＜0.05), improve the color and texture of air-dried beef. However, there was no significant effect on the change of moisture mass fraction(P＞0.05). All three starters could effectively inhibit the growth of Enterobacter, with S-2 demonstrating the strongest antibacterial effect. The three starters could efficiently inhibit the formation of biological amines (putrescine, cadaverine, histamine, and tyramine) in the air-dried beef, with S-2 and S-3 exhibiting the best inhibitory effects. Therefore, three strains of lactic acid bacteria used as the starters in air-dried beef can improve the quality and safety of products, thereby providing a theoretical basis for the application of protease-producing lactic acid bacteria in air-dried beef.
