�ber die Reifung der Rohwurst II. Mitteilung Aus Rohwurst isolierte Bakterienst�mme und ihre Bedeutung beim Reifungsproze�

Niinivaara, F. P.; Pohja, M. S.

doi:10.1007/bf01042752

Cited by 8 publications

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“…Niinivaara and Pohja (8) established that when micrococci were used, fewer faulty products appeared than in the usual production without addition of bacteria. Niven et al (5,9) and Deibel et al (6) closely examined and classified the characteristics of starter strains.…”

Section: Introduction Historical Backgroundmentioning

confidence: 98%

Fermented sausages

Roca¹,

Incze

1990

Food Reviews International

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The fermentation processing of raw sausages controlled by metabolic activity of added microorganisms (starter cultures) has been known for several decades and is widespread in countries with developed meat industries. Its success is due to several factors, like rapid turnover, pleasant aroma and taste, and good safety record, to name just a few. The basic process is the bacterial breakdown of added carbohydrate, mostly dextrose and/or sucrose or any other mono-or disaccharides, as a result of which lactic acid is formed. In the presence of lactic acid the pH drops to a value close to the isoelectric point of muscle protein, in this way reducing water-holding capacity and making rapid drying possible. By doing so, growth of undesirable microorganisms is inhibited, salmonellae and staphylococci being most important in this respect, and firm consistency is formed in a very short time. In addition to these basic processes other biochemical changes also take place, of which changes in Ncompounds and in lipids seem to be important in formation of aroma 91

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Section: Introduction Historical Backgroundmentioning

confidence: 98%