«Two different homofermentative lactobacilli and a Leuconostoc strain were isolated from different ropy vacuum-packed meat products. The strains were able to produce slime experimentally on vacuum-packed cooked sausages. The slime had a molecular weight in the range of 70000-30000 and contained glucose and galactose in a ratio 10:1-10:2. The formation of ropy slime also occurred on sausages without added sugars».

Лактобактерии непатогенны, луйконостоки непатогенны, глюкоза/галактоза нетоксична. В общем, помыть и пожрать? Голосуем :-)

#tzhzi

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