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Meat fermentations with immobilized lactic acid bacteria

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Summary

Two meat starter cultures, one ofLactobacillus plantarum and the otherPediococcus pentosaceus, were immobilized in calcium alginate beads and then lyophilized. Upon inoculation into meat, the immobilized cultures were found to ferment more rapidly than comparable free cell cultures.

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Authors and Affiliations

  1. Department of Industrial Microbiology, University College Dublin, Belfield, Dublin 4, Ireland

    Louise Kearney, Mary Upton & Aiden McLoughlin

Authors
  1. Louise Kearney
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  2. Mary Upton
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  3. Aiden McLoughlin
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Kearney, L., Upton, M. & McLoughlin, A. Meat fermentations with immobilized lactic acid bacteria. Appl Microbiol Biotechnol 33, 648–651 (1990). https://doi.org/10.1007/BF00604931

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  • DOI: https://doi.org/10.1007/BF00604931

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