lactic acid bacteria in meat and cabbage

[Guest guest]

There are some interesting abstracts on this page in regards to lactic acid

bacteria and how some strains are indigenous to meats and prevent their

spoilage.

http://ift.confex.com/ift/2002/techprogram/session_1677.htm

i was looking for info on L.b. plantarum because i read on another abstract

how it had inhibitory effects against clostridium botulum and found this

interesting abstract on mexican sausage that found L.b. plantarum is

*naturally occuring* on the meat tested. I also found in my search that

cabbage also has naturally occurring L.b. plantarum.

http://ift.confex.com/ift/2002/techprogram/paper_10816.htm

Suze Fisher

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