Isolation and characterization of acid-sensitive Lactobacillus plantarum with application as starter culture for Nham production

The aim of this study was to derive new starter culture variants that are unable to grow below pH 4.6, the desirable pH of the Thai fermented pork sausage, Nham, specified by Thailand Food Standard, and apply them in Nham fermentation. Several acid-sensitive mutants of one of the commercial Nham sta...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food microbiology 2010-09, Vol.27 (6), p.741-748
Hauptverfasser:	Jaichumjai, Pornpan, Valyasevi, Ruud, Assavanig, Apinya, Kurdi, Peter
Format:	Artikel
Sprache:	eng
Schlagworte:	acid tolerance Acid-sensitive acid-sensitive Lactobacillus plantarum acidification Animals Biological and medical sciences Consumer Product Safety enzyme activity Fermentation fermented foods Food industries Food Microbiology Food Preservation Fundamental and applied biological sciences. Psychology H +-ATPase activity Humans Hydrogen-Ion Concentration Internal pH isolation lactic acid bacteria Lactobacillus plantarum Lactobacillus plantarum - genetics Lactobacillus plantarum - isolation & purification Lactobacillus plantarum - metabolism Meat Products - microbiology Mutation Nham (Thai fermented pork sausage) Proton-Translocating ATPases - metabolism shelf life starter cultures Swine texture Time Factors
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!