Study on Effects of Lactobacillus casei and Pediococcus pentosaceus on Fermented Sausage;

This article studied Nan-an Pressed Salted Duck was fermented by co-fermentation of lactobacillus plantarum,pediococcus pentosaceus,staphylococcus xylosus and micrococcus varians.

This paper ,with the objects of Pediococcus pentosaceus (P.

Characterization of Bacteriocin produced by Lactobacillus pentosus 31-1;

Purification of Bacteriocin produced byLactobacillus pentosus 31-1;

Optimization of Bacteriocin Produced by Lactobacillus pentosus 31-1;

Separation & Identification of Pediococci in the Fermentation Pits for Luzhou-flavor Liquor;

Inhibition Spectrum and Application of Pediocin;

Isolation,screening,preliminary identification and culture of Pediococcus strains from the Chinese-style dry fermented sausage

Separation and Identification of Pediococcus from Northern Chinese Sausage