Info

Lactobacillus curvatus

a

+ /—, with or without. a Source: Refs. 30 and 73.

+ /—, with or without. a Source: Refs. 30 and 73.

cultures, relying instead on the indigenous microflora in the meat (70). However, starter cultures provide technological advantages such as rapid and uniform acidification, good texture and slice-ability, production of desirable flavor compounds, enhanced safety (71,72), good color formation and stability, and better control over the fermentation process. Staphylococci are important for the aroma and color formation and stability; LAB are central for the other properties. Because meat contains extremely low amounts of sugar, the addition of carbohydrate influences the final pH. There are two main types of sausages, the northern European type in which the sausages are smoked and dried, and the southern European sausages that are dried with or without mold present (35). Generally the sausages from southern Europe are drier than the sausages from northern Europe (semi-dry). Most fermentations are carried out at 17-24oC, although variations occur. For example, U.S. pepperoni sausages are fermented at 40oC. Table 8 shows which microorganisms are used as starter cultures for the production of sausages.

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