Meat fermentations with immobilized lactic acid bacteria |
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| Authors: | Louise Kearney Mary Upton Aiden McLoughlin |
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| Affiliation: | (1) Department of Industrial Microbiology, University College Dublin, Belfield, Dublin 4, Ireland |
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| Abstract: | Summary Two meat starter cultures, one ofLactobacillus plantarum and the otherPediococcus pentosaceus, were immobilized in calcium alginate beads and then lyophilized. Upon inoculation into meat, the immobilized cultures were found to ferment more rapidly than comparable free cell cultures. |
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