· Keefiri alkoholisisaldus kuni 1%. Starter - L. Iakti ja Lb. Delbrueckii subsp. · Kumiss sarnane keefiriga, kasutab mära piima.Kuni 2% alkoholi Lihatooted · Fermenteeritud vorstid piimhappekäärimine · Peenestatud liha segatud rasvaga, soolaga, soolamislisanditega (nitraatide / nitritite), suhkruga ja maitseainetega . · Vorstid on traditsioonilised toiduaineid Kesk-ja Lõuna-Euroopas. · Valitsevad liigid vorsti piimhappekäärimisel on psychrotrophic Lb. sake ja Lb. curvatus · Enamikus Euroopa vorstidele lisatakse starter- kultuuri mis koosneb piimhappebakteritest (lactobacilli ja pediococci)-ja katalaaspositiivsest cocci (Streptococcus carnosus, Micrococcus varians). Taimsed tooted · On 21 erinevat kaubandus taimse kääritusviisi Euroopas, · Majanduslikult kõige olulisemad taimsed tooted fermenteerimiseks on oliivid, kurk (marineeritud) ja kapsas (hapukapsas, Korea Kimchi)
2003; Koutsoumanis et al. 2004). This has the following steps (Bacon 2005): (i) removal been attributed to the potential of hot water of water by vacuum from the meat surface in to increase available nutrients on the surface order to allow better penetration of steam; (ii) of meat possibly via denaturation of compo- application of “saturated” steam (commonly nents or extraction from inner tissue, reduce for 6.5–10 s) raising surface temperature to natural psychrotrophic competitors of the 80–90°C; and, (iii) cooling of treated tissues pathogen, and increase free water available in order to prevent visual defects or microbial for microbial growth (Ikeda et al. 2003). growth. Moist heat treatment using a com- Significant delay in growth of natural spoil- mercial steam cabinet was more effective in age flora has been reported on adipose tissue reducing bacterial counts than cold (15 °C) treated with hot water. Gorman et al
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