Biohemijska aktivnost starter kultura.
1990
Sutic M. | Milovanovic R. | Popovic Z.
Results presented in this paper show that the applied starter culture Lactobacillus casei subsp. rhamnosus and Micrococcus luteus has prominent properties and takes part in a proteolytic activity. Sausages with this starter culture have a higher content of amino acids especially glutamic acid, aspartic acid, lysine, alanine and valine. The loss of mass of the sausage is less in the variants with the starter culture and they are commercially mature after 12 days. The evaluation of organoleptic quality of the sausages show that sausages in the variants with the starter culture are better than sausages in the variants without the starter culture. Results of the investigations show that dry "Cajna" sausage of fairly good quality can be produced with the reduced quantity of nitrites.
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