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Digitale Medien

Selection of Mixed Cultures for Meat Fermentation (1989)

HOULE, J.-F. ; LAFRANCE, M. ; JULIEN, J.-P. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 54 (1989), S. 0

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Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Strains of Pediococcus cerevisiae, Pediococcus acidilactici, Lactobacillus plantarum, Lactobacillus casei and Micrococcus varians were studied with the aim of preparing mixed cultures of compatible strains for meat fermentations. Addition of 0.18% nitrite was slightly inhibitory while addition of 7% of a spice mix proved stimulatory. Antibiosis was observed between lactobacilli and pediococci. Micrococcus varians did not produce inhibitory substances toward other cultures and was insensitive to bacteriocins produced by the lactobacilli or the pediococci. Antibioses observed using disk assays were confirmed in mixed acidification trials, and mixes of some fast-acidifying strains were unsuccessful.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb07894.x

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