"meatspread" - 1 õppematerjal

Liha töötlemine

oped a salami product containing intestinal capsulation technique for protecting probi- bacterial strains (Lactobacillus casei, otic bacteria during sausage processing. Lactobacillus casei, Bifidobacterium spp.) in Most studies on utilization of probiotic 1998. In the same year, a Japanese producer strains for meat fermentation have focused also launched a meatspread product (Fig. on the growth of bacteria in meat and their 24.6) fermented with intestinal lactobacilli influence on the sensory properties and inac- (L. rhamnosus FERM P-15120). L. rhamno- tivation of pathogenic bacteria. Bunte et al. sus FERM P-15120 has been screened from (2000) and Jahreis et al. (2002) carried out the collection of human intestinal lactobacilli studies on the utilization of probiotic lacto- (Sameshima et al. 1998)