Preliminary studies on genetics of lactic acid bacteria and application in sour sausage fermentation
1992
Nongyao Chaiyindeepum
Lactic acid bacteria isolation and identification are isolated from sour sausage. The following bacteria are found: Pediococcus acidilactici (PA), P. pentosaceus (PP), Lactobacillus plantarum (LP), L. salivarius subsp. salicinus (LS) and L. bulgaricus (LB). After plasmid extraction by using Anderson and McKay's method (1983), and run gel electro phroresis compared with the strand and size plasmids. They are found that PA has plasmid size 3.5 kb. (kilobase), PP has plasmid size 3.5 and 3.1 kb, LP has plasmid size 42.0, 11.5 and 10.5 kb., LS has only chromosome size 34.0 kb and LB has plasmid size 52.0 kb. For the resistant test of antibiotic found that LP, LS and PP can resistant to nisin,chloramphenicol and tetracycline. Also, LB is found that it is resistance to nisin. PA is resistant to tetracycline. However every strains can produce inhibitor substances. But sometimes PP is found that it can produce periodically. When passing curing, plasmid size 10.5 kb of LP may be involving to the resistance of tetracycline. In laboratory level,lactic acid bacteria were prepared using lyophilize starter in order to add in sour sausage fermentation as starter comparing to unadded bacteria by measuring pH, the percentage of lactic acid, counting the amount of lactic acid bacteria and microorganism and consumer test panel.Fermentation of sour sausage using starter revealed that the fermented products were better than the natural one. The experiment has been carried out into 3 types: single starter, double starters and triple staters. The triple starter (LS+LP+PA) are found to give the best result. The use of this result for the factory level at Food Industry S.Khonkaen, shown that the best result especially the consumer test panel, sour sausage using mix starter was organoleptically more preferable than the naturally fermented sausage.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Kasetsart University