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Lactobacillus acidophilus Group Lactic Acid Bacteria Applied to Meat Fermentation

1998; Wiley; Volume: 63; Issue: 3 Linguagem: Inglês

10.1111/j.1365-2621.1998.tb15782.x

1750-3841

Keizo Arihara, Hiroyoshi Ota, Mitsuru Itoh, Yasuhiko Kondo, Tadahiro SAMESHIMA, Hiroyasu Yamanaka, Masahiro Akimoto, Satoshi Kanai, T Miki,

Protein Hydrolysis and Bioactive Peptides

ABSTRACT Lactobacillus acidophilus group bacteria (L. acidophilus, L crispatus, L. amylovorus, L. gallinarum, L. gasseri, L. johnsonii) , probiotic lactic acid bacteria, were applied to meat fermentation. Of six strains, L. gasseri (predominant lacto‐bacilli in human intestinal tracts) JCM1131 T exhibited greatest fermentation performance in meats. This strain resisted gastric acid and bile, and would thus have no detrimental effects in the intestinal tract. Inoculation of the strain depressed the propagation of S. aureus cells and their enterotoxin production during meat fermentation. Results suggest probiotic lactic acid bacteria could be effectively utilized for meat fermentation to produce healthy meat products.