| 摘要 |
In raw sausage prodn. by filling a mixt. of ground meat, additives and flavouring agents, gluconic acid-delta -lactone, (I), and cultures of microorganisms into water vapour-permeable containers and ripening at =30 degrees C until pH 4.4-5.4 is reached, the microorganism culture consists of a cultures of pediococci (A), esp. of species Pediococcus cerevisiae. (A) resist NaCl and nitrites; can live and multiply in the presence of (I) and form lactic acid. (A) form a typical raw sausage aroma and displace other microorganisms. The sausage obtd. has a ripened aroma, resists storage and contains stable fat. |
