| 摘要 |
A method is described for producing fermented foods, particularly meat, by generating lactic acid in the food using a culture of a lactobacillus similar to Lactobacillus casei subspecies alactosus NRRL-B-12,344 or Lactobacillus casei NRRL-B-15,438 and a stimulatory food grade metal salt, wherein the culture has unique rapid low temperature fermentation characteristics. The preferred Lactobacillus casei subspecies alactosus is NRRL-B-12,344 or Lactobacillus casei NRRL-B-15,438 or strains having low temperature food fermentation characteristics in common with this strain. In order to provide rapid fermentation, the stimulatory, food grade metal salt, usually a manganese salt, is provided in the food or the culture which is added to the food with the selected lactobacillus to accelerate fermentation. The cultures are particularly suited for the controlled fermentation of carbohydrates, naturally present in or added to the food to provide a selected final pH. |
