Info

°C/% RH

14/78

14/78

Total ripening time

2 weeks

4 weeks

a Unspecified Lactobacillus.

b 2.106 each of Pediococcus pentosaceous and Lactobacillus Sake as lactic acid bacteria and

Staphylococcus xylosus, Kocuria varians and Staphylococcus carnosus as flavor enhancers. c 7.105 each of Pediococcus pentosaceous and Lactobacillus Sake as lactic acid bacteria with 4.106 and 2.106 of Staphylococcus xylosus and Micrococcus varians (now properly called Kocuria varians) respectively as flavor enhancers. d per kg meat and fat mince. e mg/kg.

f Pure black pepper only. Source: Ref. 6.

a Unspecified Lactobacillus.

b 2.106 each of Pediococcus pentosaceous and Lactobacillus Sake as lactic acid bacteria and

Staphylococcus xylosus, Kocuria varians and Staphylococcus carnosus as flavor enhancers. c 7.105 each of Pediococcus pentosaceous and Lactobacillus Sake as lactic acid bacteria with 4.106 and 2.106 of Staphylococcus xylosus and Micrococcus varians (now properly called Kocuria varians) respectively as flavor enhancers. d per kg meat and fat mince. e mg/kg.

f Pure black pepper only. Source: Ref. 6.

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