Paper Title:
Study on Lactobacillus Isolation from Rabbit Meat Sausage and its Fermentation Property
  Abstract

Three lactobacilli (L26, L34 , L106) isolated from naturally fermented rabbit sausage in a traditional way are identified as lactobacillus plantarum, lactobacillus sake and lactobacillus fructosus. Further study of its fermentation property shows that three lactobacilli are effective in acid production, alkali resistant, nitrite resistant and bacteriostatic, and are antagonisticaction free, which can be used as combined rabbit meat starter.

  Info
Periodical
Edited by
Robert Zhu
Pages
431-440
DOI
10.4028/www.scientific.net/AMM.140.431
Citation
J. Dong, Y. S. Jiang, H. Yu, W. J. Zhang, Y. F. Liu, "Study on Lactobacillus Isolation from Rabbit Meat Sausage and its Fermentation Property", Applied Mechanics and Materials, Vol. 140, pp. 431-440, 2012
Online since
November 2011
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