"technologi" - 1 õppematerjal

Liha töötlemine

in Mediterranean fermented sausages; they micrococci. Studies on the ecology of fer- also may contain high levels (1%–3%) of mented sausages showed that LAB, mainly paprika and/or garlic. Whole mustard seed, Lactobacillus and coagulase-negative cocci coriander, ginger, cardamom, nutmeg, and (CNC) represented by Micrococcaceae, are cloves, among other spices, are also used the two main bacterial groups technologi- in semidry fermented sausage formulation cally important in the fermentation and  Semidry and Dry Fermented Sausages 383 ripening of sausage. During the last decade, Toldrá 2002; Talon et al. 2002). Indeed, the the diversity of LAB and CNC in traditional complete genome sequence of L. sakei fermented sausages has been extensively revealed its competitiveness to grow on meat, investigated (Lebert et al