Fermented sausages protective cultures

It is difficult to exclude nitrite and nitrate fiom the formulation of fermented sausages (see Hammes, 2012 Liicke, 2003). As outlined in Section 15.3.3, nitrite contributes markedly to inhibition of pathogens such as salmoneUae early in ripening. This effect can be compensated for by using suitable starter cultures (rapidly forming acid at low fermentation temperature) and/or low ripening temperatures such as is common for traditional varieties manufactured with nitrate rather than nitrite. However, the protective effect of nitrite on fat deterioration is very difficult to compensate (Liicke, 2003). 

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