139
solid-statefermentedfoodofanimalorigin
acidophilus, Lactobacillus lactis, Lactobacillus casei, Lactobacillus sake,
Lactobacillus brevis, Lactobacillus curvatus, Lactobacillus büchneri,
Lactobacillus farciminis, Lactobacillus gayonii, Lactobacillus pentosus,
Lactobacillus fermentum, Lactobacillus paracasei, and Lactobacillus ver-
smoldensis (Rebecchi et al., 1998; Aymerich et al., 2003; Krockel
et al., 2003; Leroy et al., 2006; Zhao, 2008). It was reported that
Lactobacillus sake and Lactobacillus curvatus dominated the fermenta-
tion process (Rebecchi et al., 1998; Aymerich et al., 2003; Papamanoli
et al., 2003; Rantsiou et al., 2005; Leroy et al., 2006; Zhao, 2008).
e lactic acid bacteria are essential for high product quality. First,
they ...