MICROORGANISMS AND LIPOLYSIS IN THE RIPENING OF DRY FERMENTED SAUSAGES

被引：1
|
作者：
GARCIA, ML [1 ]
SELGAS, MD [1 ]
FERNANDEZ, M [1 ]
ORDONEZ, JA [1 ]
机构：
[1] UNIV COMPLUTENSE MADRID,FAC VET,DEPT HIGIENE & TECNOL ALIMENTOS,E-28040 MADRID,SPAIN
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1992年 / 27卷 / 06期
关键词：
LACTOBACILLI; MICROCOCCI; LIPASE ACTIVITY; SAUSAGE COLOR;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The actual roles of two strains of microorganisms (Micrococcus-12 and Lactobacillus-56) isolated from Spanish dry sausages have been studied by using an aseptic method for making experimental sausages. The fermentation of sugars by lactobacilli is clearly demonstrated by the pH changes and the nitrate and nitrite reduction by micrococci is inferred by the changes in the sausage colour. The lipolysis occurring during ripening of experimental sausages seems to be mainly due to the lipases from meat rather than those elaborated by the organisms used.
引用
收藏
页码：675 / 682
页数：8
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