Kefir粒構成乳酸菌の発酵ソーセージ用 スターターへの利用

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タイトル別名
  • Utilization of Lactic Acid Bacteria from Kefir Grains as Starter Cultures for Fermented Ground Meat Products
  • Kefirリュウ コウセイ ニュウサンキン ノ ハッコウ ソーセージヨウ スタ

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説明

After comparing 2 strains of lactic acid bacteria from Kefir grains with 3 strains of Pediococcus and 3 strains of Lactobacillus plantarum for salt and nitrite tolerance, fermented ground meat products were tentatively prepared by using lactic acid bacteria (K-R4) from Kefir grain, Pediococcus acidilactici NRIC 1101 (Pd-1101) and Lactobacillus pentosus (L-1069). The acid production and microbiological changes during fermentation were investigated, and the follow-ing results were obtained.<br>The growth of each bacteria in MRS broth containing 3%, 7% and 10% salt was inhibited by increasing the salt concentration, especially so for 10% salt. Although bacterial growth showed a tendency to slow down when increasing the nitrite concentration to 150ppm from 70ppm, the higher limit of nitrite tolerance in each culture was considered to be more than 150ppm.<br>The pH of fermented ground meat products made with K-R4 fell to below 4.8 within 24 hours, and the level of lactic acid bacteria was 109 CFU/g after 24 hours. These results are similar to results obtained for Pd-1101 and L-1069. Replacing Pd-1101 and L-1069 in ground meat with K-R4 caused the viable counts of staphyrococci, micrococci and psychrotrophic gram-negative bacteria to decrease.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 65 (8), 732-737, 1994

    公益社団法人 日本畜産学会

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