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Effect of Manganese Ions on the Fermentative Activity of Frozen‐Thawed Lactobacilli
Author(s) -
RACCACH M.,
MARSHALL PAMELA S.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13768.x
Subject(s) - fermentation , lactobacillus plantarum , chemistry , sucrose , lactobacillus casei , manganese , food science , lactic acid , bacteria , biology , organic chemistry , genetics
The lactic acid fermentation of monoand disaccharides by frozenthawed Lactobacillus plantarum in modified All Purpose Tween (MAPT) broth was stimulated by manganese ions (Mn 2+ ). Beaker sausage formulated with either dextrose or sucrose attained pH 5.0 faster with Mn 2+ . L. plantarum frozen stored for 2 wk was stimulated by Mn 2+ more than the same culture frozen stored for 2 yr. The fermentation period of sucrose with Mn 2+ was shorter than that of dextrose. CaC12 (as a substitute for NaCI) and Mn 2+ reduced the fermentation period more than NaCI. The fermentation of dextrose by L. lactis was reduced the most by Mn 2+ , followed by L. casei subspecies casei, L. plantarum and L. casei subsp. alactosus. Calcium ions were not efficient in reducing the fermentation time of dextrose by lactobacilli in summer sausage.