Starter kulture mikroorganizma u proizvodnji fermentiranih proizvoda od mesa.
1997
Cavlek B.
The information on present views in the science and technology connected with the problem of microflora of the ripening process in fermented meat production are presented. The ripening process proceeds in two microbiological phases. In the beginning, the contaminant flora overcomes, which is characteristical for a fresh meat, but during the process it is represssed by desirable microflora. Application of the selected starter cultures gain to the domination of technological and hygienical flora which improves the quality of products and hygienic safety. The desirable and undesirable effects of the microorganisms, as same as the meaning of a protective culture was pointed.
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