LACTICACIDBACTERIA Chemische Eigenschaften,Einsatz,Produktion Methoden
Beschreibung
LAB are crucial for sausage fermentation because of their acidification capacity
based on the conversion of fermentable carbohydrates into lactic acid. Generally,
homofermentative lactobacilli, such as strains of L actobacillus sakei , L actobacillus
curvatus , Lactobacillus plantarum , and Lactobacillus pentosus , and/or pediococci,
such as Pediococcus acidilactici and Pediococcus pentosaceus , are applied.
Verwenden
With the advent of frozen culture concentrates and better
freeze-drying methods, the use of lactobacilli became more common. Although
rapid and strong acidification of the meat batter contributes to a stable fermentation,
enhanced food safety, and improved cohesiveness and sliceability of the endproduct,
flavor development may be reduced due to inhibition of endogeneous and
microbial enzyme activities.
LACTICACIDBACTERIA Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
