Article
UV-induced Lactobacillus gasseri mutants resisting sodium chloride and sodium nitrite for meat fermentation.
International journal of food microbiology - 1 Jun 2000
Arihara K, Itoh M
Abstract excerpt
Lactobacillus gasseri, one of the predominant lactobacilli in human intestinal tracts, is utilized for probiotics and dairy starter cultures. However, since L. gasseri is relatively sensitive to sodium chloride and sodium nitrite (essential compounds for meat products), it is difficult to utilize this species for conventional fermented meat products. In this study, efforts were directed to generate mutants of L....
Topics
- Animals
- Electrophoresis, Polyacrylamide Gel
- Fermentation
- Humans
- Lactobacillus
- Meat Products
- Mutation
- Sodium Chloride
- Sodium Nitrite
- Swine
- Ultraviolet Rays