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| Separation and Identification of Pediococcus from Northern Chinese Sausage |
| XU Shiming;XU Dongxue;JU Bao |
| 1. YanTai Xiwang Food Co., Ltd. , Shandong Yantai 264002; 2. Yantai University, Shandong
Yantai 264002 |
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Abstract The separation, screening and identification of Pediococcus from Northern Chinese Sausage
were investigated. 5 Pediococcus were identified in order to develop fine fermentation agent. Refers to
"TAXONOMIC OUTLINE OF THE PROKARYOTES" ,the initial appreciation was manifested that R1
was Pediococcus acidilactici; R4 was Pediococcus xylosus; R2, R5, R10 was Pediococcus dextrinicus.
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| [1] |
GAO Tianqi, WANG Chao, WANG Lan, SHI Liu, CHEN Sheng, WU Wenjin, CHEN Lang, XIONG Guangquan. Isolation, Identification and Spoilage Ability of Dominant Spoilage Bacteria from Channel Catfish[J]. Meat Research, 2023, 37(3): 1-6. |
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2009, Vol. 23 
