Study on Lactobacillus Isolation from Rabbit Meat Sausage and its Fermentation Property

2011 ◽  
Vol 140 ◽  
pp. 431-440
Author(s):  
Jie Dong ◽  
Yun Sheng Jiang ◽  
Hai Yu ◽  
Wen Juan Zhang ◽  
Yu Feng Liu
Keyword(s):  
Lactobacillus Plantarum ◽  
Acid Production ◽  
Lactobacillus Sake ◽  
Rabbit Meat

Three lactobacilli (L26, L34 , L106) isolated from naturally fermented rabbit sausage in a traditional way are identified as lactobacillus plantarum, lactobacillus sake and lactobacillus fructosus. Further study of its fermentation property shows that three lactobacilli are effective in acid production, alkali resistant, nitrite resistant and bacteriostatic, and are antagonisticaction free, which can be used as combined rabbit meat starter.

Phenyllactic acid production by fed-batch fermentation of Lactobacillus plantarum CECT-221

2010 ◽  
Vol 150 ◽  
pp. 320-320 ◽  
Author(s):  
Noelia Rodríguez ◽  
Jose Manuel Salgado ◽  
Belén Max ◽  
Sandra Cortés ◽  
Jose Manuel Domínguez
Keyword(s):  
Lactobacillus Plantarum ◽  
Acid Production ◽  
Batch Fermentation ◽  
Fed Batch ◽  
Phenyllactic Acid ◽  
Fed Batch Fermentation

Effects of Some Spices on Acid Production by Starter Cultures

1979 ◽  
Vol 42 (7) ◽  
pp. 572-576 ◽  
Author(s):  
LAURA L. ZAIKA ◽  
JOHN C. KISSINGER
Keyword(s):  
Liquid Medium ◽  
Lactobacillus Plantarum ◽  
Acid Production ◽  
Bacterial Population ◽  
Starter Culture ◽  
Starter Cultures ◽  
Red Pepper ◽  
Bacterial Counts ◽  
Low Concentrations ◽  
High Concentrations

Ginger, red pepper, mustard, mace, cinnamon and clove were examined to determine their effects on growth of and acid production by a starter culture containing Lactobacillus plantarum and Pediococcus cerevisiae in a liquid medium. At 4, 8, and 12 g/l levels all spices except clove stimulated acid production by the starter bacteria but did not stimulate increases in bacterial population. Clove was inhibitory to the starter bacteria at and above the 4 g/l level, but low concentrations (0.5 – 2.0 g/l) stimulated acid production. High concentrations of cinnamon (8 and 12 g/l) delayed acid production, but bacterial counts were similar to those of the control.

d-lactic acid production from cellooligosaccharides and β-glucan using l-LDH gene-deficient and endoglucanase-secreting Lactobacillus plantarum

2009 ◽  
Vol 85 (3) ◽  
pp. 643-650 ◽  
Author(s):  
Kenji Okano ◽  
Qiao Zhang ◽  
Shogo Yoshida ◽  
Tsutomu Tanaka ◽  
Chiaki Ogino ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Acid Production ◽  
Lactic Acid Production
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