"bohydrates" - 1 õppematerjal

Liha töötlemine

acidification and the selection of the starter and osmotic shocks. This adaptation to stress culture to be used depend on the desired sen- improves the performance of L. sakei during sorial properties of the product. In northern sausage fermentation. European sausage technologies, more acid products are preferred, obtained by adding Catalase Activity Lactobacillus starter cultures and more car- bohydrates to the sausage matrix (0.6%– The metabolism of most lactic acid bacteria, 0.8%). On the other hand, less acidic products such as the adventitious lactobacilli that con- are obtained using a lower concentration of taminate raw meat, could lead to the forma- glucose and also by using Staphylococcus tion of hydrogen peroxide, a compound that starter cultures, as occurs in typical southern interferes with the sensorial properties of European fermented sausages