Optimization conditions for the prolonged storage of fermented pork jerky using Lactobacillus bulgaricus as a starter culture

Abstract

This study optimized the storage conditions for fermented pork jerky via microbial fermentation. Lactobacillus bulogaricus was employed as starter culture, fermentation conditions, and baking conditions were optimized in study. Microbial indices reflecting parameters of preserved fermented pork jerky involved the detection of total plate count, Escherichia coli, Salmonella, Staphylococcus aureus, and Shigella. Once ideal conditions were determined, further optimization moved to prolonging the storage period of fermented pork jerky under all conditions. Our results revealed that optimal conditions for the storage of L. bulogaricus fermented pork jerky were a 10% inoculum, a 60‐hr fermentation period, a 30°C fermentation temperature, a 95°C baking temperature, and an 85‐min baking time. The storage period was determined to be 18 days at 30°C, 16 days longer than the non‐fermented pork jerky, and 14 days longer than the non‐optimized fermented pork jerky. This study provides key reference data for the industrial production of this foodstuff. PRACTICAL APPLICATIONS: In this work, we optimized the storage conditions for fermented pork jerky via microbial fermentation. Microorganisms play a vital role in the transformation of livestock and poultry meat into fermented meat products, with rich colors, unique flavors, and a longer shelf life. As a beneficial microorganism, Lactobacillus bulgaricus was used as a starter culture to fermented raw meat will be a novel attempt.