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. 2025 Aug 21;14(16):2918.
doi: 10.3390/foods14162918.

Bioprotective Potential of Lactic Acid Bacteria in Pickled Pepper Rabbit Meat During Refrigerated Storage

Jiamin Liang  1 , Bo Wang  1 , Jiamin Zhang  1 , Ting Bai  1 , Zhenguo Zhong  2 , Zhonghua Tang  3
Affiliations

Bioprotective Potential of Lactic Acid Bacteria in Pickled Pepper Rabbit Meat During Refrigerated Storage

Jiamin Liang et al. Foods. .

Abstract

The impacts of Lactilactilactobacillus sakei (LS), Pediococcus acidilactici (PA), and Latilactobacillus curvatus (LC) on quality properties, protein and lipid oxidation, and microbial dynamics of pickled pepper rabbit meat during refrigerated storage (4 °C for 1, 3, 5, and 7 days) were investigated. The results showed that the addition of lactic acid bacteria bioprotective agents effectively reduced the pH of pickled pepper rabbit meat, inhibited protein and lipid oxidation, suppressed the growth and proliferation of spoilage bacteria, and maintained favorable textural characteristics. Among the tested strains, Latilactobacillus curvatus exhibited the most significant preservation effects throughout the storage period. On day 7 of storage, the TBARS value of the LC group was 20.60% lower than that of the LS group and 14.68% lower than that of the PA group. Similarly, the total carbonyl content was 12.30% lower than the LS group and 6.21% lower than the PA group, while the total sulfhydryl content was 20.81% and 10.12% higher, respectively. Additionally, the TVB-N value was 11.91% lower than the LS group and 4.37% lower than the PA group. Additionally, the Latilactobacillus curvatus group maintained a lower pH, superior elasticity, chewiness, and cohesiveness, while effectively inhibiting spoilage bacterial growth and proliferation. In conclusion, Latilactobacillus curvatus was the most effective bioprotective agent for preserving the storage characteristics of pickled pepper rabbit meat.

Keywords: Latilactobacillus curvatus; fermented meats; microbial succession; quality control; storage property.

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Conflict of interest statement

Author Z.Z. was employed by the BaHang Food Development Co., Z.T. was employed by the SiChuan AiChiTu Food Co. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

Figure 2
Figure 2
Effect of different lactic acid bacteria bioprotectants on the TBARS in pickled pepper rabbit meat.
Figure 3
Figure 3
Effect of different lactic acid bacteria bioprotectants on the carbonyl content in pickled pepper rabbit meat.
Figure 4
Figure 4
Effect of different lactic acid bacteria bioprotectants on the sulfhydryl content in pickled pepper rabbit meat.
Figure 5
Figure 5
Effect of different lactic acid bacteria bioprotectants on the TVB-N in pickled pepper rabbit meat.
Figure 6
Figure 6
Effect of different lactic acid bacteria bioprotectants on the texture characteristics of pickled pepper rabbit meat. (a) Hardness; (b) spring; (c) cohesiveness; (d) chewiness.
Figure 7
Figure 7
Effect of different lactic acid bacteria bioprotectants on the texture characteristics of pickled pepper rabbit meat. (a) LAB counts; (b) TVC counts.
Figure 8
Figure 8
Effect of different lactic acid bacteria bioprotectants on the microbial diversity of pickled pepper rabbit meat. (a) OTU-level Venn diagram; (b) bacterial phylum-level relative abundance; (c) bacterial genus-level relative abundance; (d) Shannon index; (e) Simpson index; (f) Chao1 index.
Figure 1
Figure 1
Effect of different lactic acid bacteria bioprotectants on the pH of pickled pepper rabbit meat. Different uppercase letters indicate significant differences (p < 0.05) between groups at the same storage time, while different lowercase letters indicate significant differences (p < 0.05) within the same group across different storage times. Abbreviations: CK, control; LS, Lactilactilactobacillus sakei; PA, Pediococcus acidilactici; LC, Lactilactilactobacillus curvatus. This notation applies consistently to Figure 1, Figure 2, Figure 3, Figure 4, Figure 5, Figure 6 and Figure 7.
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