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| | LACTICACIDBACTERIA Basic information |
| | LACTICACIDBACTERIA Chemical Properties |
| | LACTICACIDBACTERIA Usage And Synthesis |
| Description | 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. | | Uses | 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 Preparation Products And Raw materials |
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