"kailasapathy" - 1 õppematerjal

Liha töötlemine

limited to organisms that were capable of ducts, as promising candidates for probiotic fermenting carbohydrates in meat. meat starter cultures suitable for the manu- Various studies have shown that probiotic facture of the Scandinavian-type fermented organisms have poor survival in fermented sausage. foods such as yoghurt, fermented milks, and It is worthwhile to mention that in the dry-fermented sausages (Kailasapathy and European Union there is specific regulation Rybka 1997; Lücke 2000; Shah 2000; (EC No 1924/2006) aimed at ensuring Shah and Ravula 2000; Erkkilä et al. 2001). that any health claim made on a food Dry-fermented sausages with their low aw label is clear, accurate, and scientifically and pH, plus curing salts and competing substantiated. organisms, would seem to present a challeng- ing environment for the survival of probiotics