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| 関川, 三男; 河村, 多美; 藤井, はるか; 島田, 謙一郎; 福島, 道広; 三上, 正幸; SEKIKAWA, M.; KAWAMURA, T.; FUJII, H.; SHIMADA, K.; FUKUSHIMA, M.; MIKAMI, M.. |
| In this study，the effect of arginine (Arg) of the NaCl induced growth inhibition was examined for Sta. carnosus and P.acidilactici which isolated from the commercial starter culture of fermented sausage. When Arg and/or NaCl were added to MRS broth and cultured with shaking，the differences were not recorded in the broth pH，the nitrate reduction activity，and the protein degradation activity. However，the viable count of both strains had decreased by adding NaCl. The addition of Arg has increased the number of recovered cell and it was remarkable in Sta.carnosus. Arg added broth was metabolized by both strain，the content of Arg in broth was decreased， especially it was disappeared in cultured broth of Sta.carnosus. SEM photographs showed an enlarged and... |
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Palavras-chave: 醗酵食肉製品; 乳酸菌; 食塩; アルギニン; Fermented meat; Lactic acid bacteria; Salt; Arginine. |
| Ano: 2003 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3092 |
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