書誌事項
- タイトル別名
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- 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
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- 日本畜産学会報
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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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詳細情報 詳細情報について
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- CRID
- 1390282680172705920
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- NII論文ID
- 130000749974
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- NII書誌ID
- AN00195188
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- ISSN
- 18808255
- 00215309
- 1346907X
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- NDL書誌ID
- 3894057
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
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- 抄録ライセンスフラグ
- 使用不可