Lactobacillus acidophilus group lactic acid bacteria applied to meat fermentation

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) JCM1131T exhibited grea...

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Bibliographic Details
Published in:Journal of food science 1998-05, Vol.63 (3), p.544-547
Main Authors: Arihara, K. (Kitasato Univ., Towada-shi, Japan.), Ota, H, Itoh, M, Kondo, Y, Sameshima, T, Yamanaka, H, Akimoto, M, Kanai, S, Miki, T
Format: Article
Language:English
Subjects:
ALIMENT FERMENTE
ALIMENTOS FERMENTADOS
Bacteria
BACTERIAS ACIDOLACTICAS
BACTERIE LACTIQUE
Biological and medical sciences
CARNE DE CERDO
Fermentation
FERMENTED FOODS
Food industries
Fundamental and applied biological sciences. Psychology
LACTIC ACID BACTERIA
LACTOBACILLUS ACIDOPHILUS
Lactobacillus gasseri
Meat and meat product industries
meat fermentation
MEAT PRODUCTS
PORK
probiotic bacteria
PRODUCTOS DE LA CARNE
PRODUIT CARNE
VIANDE PORCINE
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Summary: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) JCM1131T 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
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1998.tb15782.x