Study on Lactobacillus Isolation from Rabbit Meat Sausage and its Fermentation Property
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.
J. Dong et al., "Study on Lactobacillus Isolation from Rabbit Meat Sausage and its Fermentation Property", Applied Mechanics and Materials, Vol. 140, pp. 431-440, 2012