[Natural microbial association, Fam. Micrococcaceae during ripening]
1990
Smole-Mozina, S. (Biotehniska fakulteta, Ljubljana (Yugoslavia). VTOZD za zivilno tehnologijo, Laboratorij za zivilno mikrobiologijo)
Development of natural microbial association during ripening of two dry sausages, "turisticna" and "knecka" was determined, with special reference to Micrococcaceae. After the second day of fermentation the viable count of Micrococcaceae per g of fresh weight is between 10 -10 at "turisticna" and 102-105 at "kmecka". The number is greater on the surface than in the core, because oxygen supply is important for these microorganisms. Differentiation between genus Staphylococcus and Micrococcus confirms this fact: Staphylococcus strains grow better anaerobically, at the and of fermentation all isolated strains of Micrococcaceae belong to genus Staphylococcus. Biochemical characteristics of NO3 - reducing Staphylococci were determined. Strains of S.simulans and S.carnosus were included in further testing for their use as starter culture in production of fermented sausages.
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