Starter cultures for curing ham - contg. Halomonas elongate and Lactobacillus spp.

摘要

Combinations of Halomonas elongata and Lactobacillus spp. are used as starter cultures for curing ham. The starters contain 10 power 6 - 10 power 8 cells of H. elongata DSM 2581, 10 power 7 - 10 power 10 cells of L. plantarum DSM 6166 and 10 power 7 - 10 power 10 cells of Staphylococcus carnosus DSM 6167 per kg of meat. The microorganisms are in deep-frozen (esp. pelletised) or freeze-dried form. The Lactobacillus spp. may be replaced by Pediococcus spp., esp. P. acidilactici and/or P. pentosaceus. ADVANTAGE - Inclusion of H. elongata in the starters improves the colour (redness) and flavour of the cured ham.