Compound probiotics starter: A solution for aflatoxin B1 reduction and meat quality improvement in fermented chicken jerky

This study investigated the effects of compound probiotics (CP) as starter cultures to reduce AFB1 residues and improve safety and quality of chicken jerky. First, Enterococcus faecalis, Candida utilis, Lactobacillus casein, and Bacillus subtilis were subjected to single strain fermentation experiments. Then, a three-factor, three-level response surface methodology design was used to select the CP based on AFB1 degradation and histamine content. The optimal CP included Candida utilis, Lactobacillus casein and Bacillus subtilis at initial viable counts of 3.0 × 108, 3.0 × 109 and 3.0 × 109 CFU/mL respectively, and then mixed at a volume ratio of 1:1:1. Each AFB1-contaminated chicken strip was fermented with 0.15 mL CP at 30 °C for 40 h then dried. AFB1 and histamine contents were reduced by 90.18% and 9.74% in fermented jerky, compared with the unfermented jerky (P