Isolation and Identification of Lactobacilli from Fermented Sausages

발효소시지로부터 유산생성균의 분리 및 동정

  • 고명수 (동남보건전문대학 식품가공과) ;
  • 이명섭 (건국대학교 축산가공학과) ;
  • 김창한 (건국대학교 축산가공학과)
  • Published : 1994.10.01


Lactobacilli proliferating in fermented sausages of the specific ripening conditions were isolated from fermented sausages, manufactured in the absence of an added starter, during ripening under controlled temperature-humidity conditions. Based on morphological, physiological and bio- chemical characteristics and carbohydrate fermentation of isolated strains, three strains of isolates were identified as Lactobacillus curvatus, two strains as Lactobacillus sake. Optimal temperature and pH for growth of isolated strains were 30$\circ$C and pH 6.0~7.0, respectively. These strains were salt tolerant, multiplying in the presense of 6~8% NaCl.


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