Acid production and proteolytic activity of Lactobacillus strains isolated from dry sausages

The acid-producing capacity and proteolytic activity of 13 strains of Lactobacillus plantarum and 5 strains of Lactobacillus casei isolated from dry sausages was determined at different temperatures and at different NaCl concentrations. Most strains exhibited a maximum acid-producing rate at 30°C. A...

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Veröffentlicht in:	Journal of food protection 1988-06, Vol.51 (6), p.481-484
Hauptverfasser:	Vignolo, G.M, Pesce de Ruiz Holgado, A, Oliver, G
Format:	Artikel
Sprache:	eng
Schlagworte:	ACIDIFICACION ACIDIFICATION AISLAMIENTO (TECNICA) Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology ISOLATION ISOLEMENT LACTOBACILLUS LACTOBACILLUS CASEI LACTOBACILLUS PLANTARUM Meat and meat product industries PROTEOLISIS PROTEOLYSE PROTEOLYSIS SALCHICHA SAUCISSE SAUSAGES
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