Art

J-GLOBAL ID：201202220081475889   Reference number：12A1430857

Selection of Lactic Acid Bacteria as Starter Cultures for Fermented Meat Products

種々の発酵肉製品のためのスターターカルチャーとしての乳酸菌の選択

Author (3)： TSUDA Harutoshi (National Inst. Health and Nutrition, Tokyo, JPN) ,  MATSUMOTO Teruki (National Inst. Health and Nutrition, Tokyo, JPN) ,  ISHIMI Yoshiko (National Inst. Health and Nutrition, Tokyo, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 18  Issue： 5  Page： 713-721  Publication year： Sep. 2012 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： starter culture ,...
Semi thesaurus term： Lactobacillus plantarum ,...

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JST classification (3)： Meat products  (FJ12033F) ,  Animal aquatic foods  (FJ13020C) ,  Microorganism test methods  (EG02020G)

Reference (38)：

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• Ammor, M.S. and Mayo, B. (2007). Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update. Meat Sci., 76, 138-146.
• An, C., Takahashi, H., Kimura, B., and Kuda, T. (2010). Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji-narezushi and iwashi-nukazuke. J. Sci. Food Agric., 90, 1796-1801.
• Ananou, S., Mqueda, M., Martínez-Bueno, M., Gálvez, A., and Valdivia, E. (2005). Control of Staphylococcus aureus in sausages by enterocin AS-48. Meat Sci., 71, 549-556.
• Buckenhuskes, H. J. (1993). Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities. FEMS Microbiol. Rev., 12, 253-271.

Terms in the title (4)： 発酵 ,  肉製品 ,  スターターカルチャー ,  乳酸菌