Effect of Manganese Ions on the Fermentative Activity of Frozen‐Thawed Lactobacilli
1985; Wiley; Volume: 50; Issue: 3 Linguagem: Inglês
10.1111/j.1365-2621.1985.tb13768.x
ISSN1750-3841
AutoresM. Raccach, PAMELA S. MARSHALL,
Tópico(s)Meat and Animal Product Quality
ResumoThe lactic acid fermentation of monoand disaccharides by frozenthawed Lactobacillus plantarum in modified All Purpose Tween (MAPT) broth was stimulated by manganese ions (Mn 2+ ). Beaker sausage formulated with either dextrose or sucrose attained pH 5.0 faster with Mn 2+ . L. plantarum frozen stored for 2 wk was stimulated by Mn 2+ more than the same culture frozen stored for 2 yr. The fermentation period of sucrose with Mn 2+ was shorter than that of dextrose. CaC12 (as a substitute for NaCI) and Mn 2+ reduced the fermentation period more than NaCI. The fermentation of dextrose by L. lactis was reduced the most by Mn 2+ , followed by L. casei subspecies casei, L. plantarum and L. casei subsp. alactosus. Calcium ions were not efficient in reducing the fermentation time of dextrose by lactobacilli in summer sausage.
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