VOLATILE COMPOUNDS ON STERILE PORK LOIN TISSUE INOCULATED WITH LACTOBACILLUS-PLANTARUM AND LACTOBACILLUS-FERMENTUM Academic Article

abstract

• Sterile pork loin tissue was inoculated with Lactobacillus plantarum 1 and Lactobacillus fermentum, placed in sterile sample bottles, purged with CO2, and stored for up to 24 days at 3C. L. plantarum grew more rapidly than L. fermentum under these conditions. Among the 15 compounds identified in the headspace of sterile and inoculated pork loin tissue were acetone, sulfur dioxide, dichloroethane, trichloromethane, benzene and toluene. Profiles of volatile compounds were similar for inoculated and sterile pork loin tissue. Copyright 1992, Wiley Blackwell. All rights reserved

authors

• Acuff, Gary
• Savell, Jeffrey

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• JACKSON, T. C., ACUFF, G. R., SHARP, T. R., & SAVELL, J. W.

citation count

• 6

complete list of authors

• JACKSON, TC||ACUFF, GR||SHARP, TR||SAVELL, JW

publication date

• May 1992

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• L-fermentum
• L-plantarum
• Lactobacillus
• Pork
• Volatiles

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1992.tb08098.x

start page

• 783

end page

• 784

volume

• 57

issue

• 3

URL

• http://dx.doi.org/10.1111/j.1365-2621.1992.tb08098.x