| 摘要 |
PURPOSE:A novel lactic bacterium, Lactobacillus carnis, having both salt- resistance and low-temperature proliferation capability, and useful widely in food industry, pharmaceutical industry, etc. CONSTITUTION:A novel lactic bacterium, Lactobacillus calnis effective for the preservation of cattle meat product and contributing the improvement of the taste and flavor of the meat product, e.g. Lactobacillus carnis C-463 (FERM- P No.7837). The Lactobacillus carnis suppresses the proliferation of noxious microorganisms such as Staphylococcus aureus, etc. in unheated cattle meat product, and improves the storage stability of the product. Remarkable effect to improve the taste and flavor of the product can be attained by adding the bacterial strain as a starter in the preparation of various cattle meat products, and aging the product. |
