Effect of lactobacteria on spontaneous flora of meat

Authors

  • S. Danylenko Institute of Food Resources NAAS
  • N. Kigel Institute of Food Resources NAAS

Keywords:

lactic acid bacteria, Ambassador, brine, spontaneous microflora

Abstract

We studied the influence of Lactobacillus species L. plantarum; L. casei, L. rhamnosus, L. delbrueckii subsp. bulgaricus and L.acidophilus on spontaneous flora of the meat during pickling. It is established that Lactobacillus species L. plantarum; L. casei, L.rhamnosus adapted to hypertensive solutions versus cultures L. acidophilus, and L. delbrueckii subsp. bulgaricus.

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References

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Published

2013-02-04

How to Cite

Danylenko, S., & Kigel, N. (2013). Effect of lactobacteria on spontaneous flora of meat. FOOD RESOURCES, 1(1), 50–57. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/399

Issue

Vol. 1 No. 1 (2013): Food Resources

Section

Технічні науки

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