LACTICACIDBACTERIA

Описание

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.

Использование

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.