LACTOBACILLUS-ACIDOPHILUS GROUP LACTIC-ACID BACTERIA APPLIED TO MEAT FERMENTATION

Lactobacillus acidophilus group bacteria (L. acidophilus, L. crispatus , L. amylovorus, L. gallinarum, L, gasseri, L. johnsonii), probiotic l actic acid bacteria, were applied to meat fermentation. Of six strains , L. gasseri (predominant lactobacilli in human intestinal tracts) JCM 1131(T) exhibited greatest fermentation performance in meats. This str ain resisted gastric acid and bile, and would thus have no detrimental effects in the intestinal tract. Inoculation of the strain depressed the propagation of S. aureus cells and their enterotoxin production du ring meat fermentation. Results suggest probiotic lactic acid bacteria could be effectively utilized for meat fermentation to produce health y meat products.