2010•Science and Technology of Food IndustryRequires access
Isolation and identification of lactic acid bacteria from the Chinese-style naturally dry fermented sausages
Jun-Ren Zhao, Baohua Kong
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Abstract
The Chinese-style naturally dry fermented sausages were used for this study. The changes of the number of total bacteria and lactic acid bacteria during the process were analyzed. The lactic acid bacteria were predominant microorganism. Lactic acid bacteria included 5 species,there were Pediococcus pentosaceus,Lactococcus lactis subsp lactis,Lactobacillus fermentum,Lactobacillus curvatus and Lactobacillus brevis. The acidifying rate were studied,the results showed that Lactobacillus curvatusLactobacillu brevisLactococcus lactis sub lactisPediococcus pentosaceusLactobacillus fermentum.