Fermented heat products - are made faster and are more colour-stable by including Streptomyces in the starter culture

摘要

Improved fermented meat prods. are obtd. if, before fermentation, Streptomyces (I) are added in moist form or as a lyophilisate to the starter culture. (I) include Actinomycetales, Streptomycetaceae and Streptomyces. The action of (I) is reinforced by the additional inclusion of Lactobacilli and Micrococci.