INHIBITION OF Staphylococcus BY ILACTIC ACID BACTERIA IN COUNTRY‐STYLE HAMS

Bartholomew, D. T.; Blumer, T. N.

doi:10.1111/j.1365-2621.1980.tb04065.x

Cited by 12 publications

(1 citation statement)

References 13 publications

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“…The preservative action ofLAB in animal byproducts is caused by low pH, a substantial amount of undissociated organic molecules, the buffering capacity of the raw material, hydrogen peroxide production, competition with other bacteria for nutrients, production of antibiotics and bacteriocines (bacteriocines are most often bacteriostatic to closely related species) and decreased redox potential (Raccach andBaker 1978, Smith andPalumbo 1981). The lowering in pH and the effect of undissociated LA inhibit growth of bacteria such as Staphylococcus (Bartholomew and Blumer 1980), Escherichia coli (Tramer 1966), Serratia, Enterobacter, Citrobacter, Achromobacter and Pseudomonas (Dubois et al 1979).…”

Section: Ntroductionmentioning

confidence: 99%

Lactic acid fermentation of fish offal and chicken by-product with different starter cultures

Lassén

1995

AFSci

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Lactic acid fermentation was evaluated as a method to preserve fish and chicken by-products. Herring (Clupea harengus) by-products (viscera and heads) and chicken by-products (heads, viscera, feathers, feet and discarded whole chickens) were minced, mixed with 5% dextrose and inoculated with 108 colony forming units (cfu)/g of four different lactic acid bacteria cultures. The by-product was fermented at 25°C and evaluated for pH, % produced lactic acid, redox potential and odour during four weeks' storage. In herring offal, pH decreased from 6.8 to 4.2 in one week and stabilized at about 4.3. In the same time, 2.0% to 3.2% lactic acid was produced and concentrations stabilized from 2.5% to 4.0%. In chicken offal, pH decreased to a stable level of 4.4, and 3.2% lactic acid was produced after one week of fermentation. A negative and stable redox potential was achieved after one week of fermentation in both herring and chicken offal.

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Section: Ntroductionmentioning

confidence: 99%

Lactic acid fermentation of fish offal and chicken by-product with different starter cultures

Lassén

1995

AFSci

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The production of naturally fermented fish silage using various lactobacilli and different carbohydrate sources

Wyk

Heydenrych

1985

J Sci Food Agric

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The suitability for fish silage-making of eight different Lactobacillus cultures was investigated. The industrial by-products whey powder and molasses, as well as refined sugar, were tested as fermentation substrates. Using the information obtained two batches of fish silage were made at local white fish processing plants on a semi-commercial basis and subsequently successfully used on local cattle and pig farms.

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Microbiology of Ready-to-Eat Meat and Poultry Products

Tompkin¹

1986

Advances in Meat Research

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INHIBITION OF Staphylococcus BY ILACTIC ACID BACTERIA IN COUNTRY‐STYLE HAMS

Cited by 12 publications

References 13 publications

Lactic acid fermentation of fish offal and chicken by-product with different starter cultures

Lactic acid fermentation of fish offal and chicken by-product with different starter cultures

The production of naturally fermented fish silage using various lactobacilli and different carbohydrate sources

Microbiology of Ready-to-Eat Meat and Poultry Products

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