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.

• Periodical: Applied Mechanics and Materials (Volume 140)
• Pages: 431-440
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.140.431
• Online since: November 2011
• Authors: Jie Dong, Yun Sheng Jiang, Hai Yu, Wen Juan Zhang, Yu Feng Liu
• Keywords: Fermentation Property, Lactobacillus, Natural Fermented Sausage, Rabbit Meat

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