Lactobacillus acidophilus group lactic acid bacteria applied to meat fermentation

被引:58
作者
Arihara, K [1 ]
Ota, H
Itoh, M
Kondo, Y
Sameshima, T
Yamanaka, H
Akimoto, M
Kanai, S
Miki, T
机构
[1] Kitasato Univ, Sch Vet Med & Anim Sci, Towada, Aomori 034, Japan
[2] Prima Meat Packers Ltd, Tsuchiura, Ibaraki 300, Japan
关键词
lactic acid bacteria; Lactobacillus acidophilus; Lactobacillus gasseri; meat fermentation; probiotic bacteria;
D O I
10.1111/j.1365-2621.1998.tb15782.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Lactobacillus acidophilus group bacteria (L. acidophilus, L. crispatus, L. amylovorus, L. gallinarum, L, gasseri, L. johnsonii), probiotic lactic acid bacteria, were applied to meat fermentation. Of six strains, L. gasseri (predominant lactobacilli in human intestinal tracts) JCM1131(T) exhibited greatest fermentation performance in meats. This strain resisted gastric acid and bile, and would thus have no detrimental effects in the intestinal tract. Inoculation of the strain depressed the propagation of S. aureus cells and their enterotoxin production during meat fermentation. Results suggest probiotic lactic acid bacteria could be effectively utilized for meat fermentation to produce healthy meat products.
引用
收藏
页码:544 / 547
页数:4
相关论文
共 21 条
[11]  
Itoh Takatoshi, 1992, Animal Science and Technology, V63, P1276
[12]  
Jessen B., 1995, FERMENTED MEATS, P130, DOI 10.1007/978-1-4615-2163-1_6
[13]  
Kandler O., 1986, BERGEYS MANUAL SYSTE, VII, P1209
[14]  
Katsaras K., 1991, BIOFOULING, V5, P115, DOI [10.1080/08927019109378233, DOI 10.1080/08927019109378233]
[15]   GROWTH-CHARACTERISTICS, BILE SENSITIVITY, AND FREEZE DAMAGE IN COLONIAL VARIANTS OF LACTOBACILLUS-ACIDOPHILUS [J].
KLAENHAMMER, TR ;
KLEEMAN, EG .
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1981, 41 (06) :1461-1467
[16]  
Leistner L., 1994, FLAIR REPORT
[17]   FERMENTED MEAT-PRODUCTS [J].
LUCKE, FK .
FOOD RESEARCH INTERNATIONAL, 1994, 27 (03) :299-307
[18]  
Ray B., 1996, Lactic acid bacteria: current advances in metabolism, genetics and applications., P101
[19]  
Sanders M E, 1993, Adv Food Nutr Res, V37, P67, DOI 10.1016/S1043-4526(08)60116-3
[20]   USE OF STARTER CULTURES IN MEATS [J].
SMITH, JL ;
PALUMBO, SA .
JOURNAL OF FOOD PROTECTION, 1983, 46 (11) :997-1006