Study on Lactobacillus Isolation from Rabbit Meat Sausage and its Fermentation Property

Abstract:

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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 et al., "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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Price:

$35.00

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