Dry sausage manufacture. The importance of protective cultures and their metabolic products
1994
Weber, H. (Technische Fachhochschule Berlin (Germany). Inst. fuer Lebensmitteltechnologie und Verpackungstechnik)
Many firms have gone over to using starter cultures in the manufacture of dry sausages, but the actual meaning of the term "protective cultures" in connection with fermented meat products is still largely unknown, at least in the practical sphere. The targeted use of protective cultures, though discussed in scientific circles, is in practice still almost entirely neglected. The author describes the present state of knowledge of the subject and gives information on the likely effects of inoculating dry sausage emulsions with selected protective cultures. A survey of the literature also shows the individual antagonistic effects of lactic acid bacteria. These details are preceded by a brief survey of the development of starter and protective culture use in the manufacture of dry sausages.
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Эту запись предоставил ZB MED Nutrition. Environment. Agriculture