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Volatile Compounds on Sterile Pork Loin Tissue Inoculated with Lactobacillus plantarum and Lactobacillus fermentum
Author(s) -
JACKSON T. C.,
ACUFF G. R.,
SHARP T. R.,
SAVELL J. W.
Publication year - 1992
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.1365-2621.1992.tb08098.x
Subject(s) - loin , lactobacillus fermentum , lactobacillus plantarum , inoculation , chemistry , food science , microbiology and biotechnology , biology , bacteria , lactic acid , horticulture , genetics
Sterile pork loin tissue was inoculated with Lactobacillus plantarum 1 and Lactobacillus fermentum , placed in sterile sample bottles, purged with CO 2 , and stored for up to 24 days at 3°C. 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.