Sausage lactic acid

Sausages Lactic acid bacteria Souring of sausages caused by selective growth of lactic acid bact a in presence of sulfite... 

Donnelly, L.S. Ziegler, G.R., and Action, J.C., Effect of liquid smoke on the growth of lactic acid starter cultures used to manufacture fermented sausage, J., Eood Science, 47, 2074, 1982. 

Microorganisms are, however, also used to produce and finish foodstuffs and to preserve them by fermentation (c.f. chapter 2.2 and 3.2.1.1.2). The production of high quality beer or wine would be inconceivable without yeasts. Cured sausages with their typical lactic acid starter cultures and sometimes with mould cultures on their surface also depend on microorganisms. 

Frankfurters containing 3.3% sodium lactate were also found to have lower microbial counts for lactic acid bacteria than those of a control (Murano and Rust, 1995). Frankfurters manufactured with potassium sorbate and sodium benzoate, at 0.05% and 1.0%, were compared with those containing 3.3% sodium lactate. After addition of 3.3% sodium lactate to the sausage formulations, decreased TBARS (thiobarbituric acid reacting substances) values were found. Storage time was found to affect the product quality and resulted in decreases in textural properties (Choi and Chin, 2003). 

Cocolin, L., Dolci, R, Rantsiou, K., Urso, R., Cantoni, C., Comi, G. (2009). Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods. Meat Science, 82, 125-132. 

Urso, R., Comi, G., Cocolin, L. (2006). Ecology of lactic acid bacteria in Italian fermented sausages isolation, identification and molecular characterization. Systematic and Applied Microbiology, 29, 671-680. 

Niven, C. F., Jr., Castallani, A. G., and Allanson, V. 1949. A study of the lactic acid bacteria that cause surface discolorations of sausages. J. Bacteriol. 68, 633. 

Glucono-d-lactone. Chemical acidification of dried sausages is carried out by addition of glucono-8-lactone (GdL). In the presence of water, GdL is hydrolysed into gluconic acid, which is usually decomposed to lactic acid and acetic acid by the indigenous lactobacilli (Liicke and Hechelmann, 1987). 

Lactic acid bacteria. The number of species within lactic acid bacteria used for sausage fermentation is modest. According to Hammes et al. (1985) the following five species can be found in starter culture preparations Lactobacillus plantarum, Lactobacillus sake, Lactobacillus curvatus, Pediococcus pentosaceus and Pediococcus acidilactici. In addition, Lactobacillus pentosus is also used. 

Lactic acid bacteria are used primarily to accelerate and control the acidification of the sausage. Carbohydrates are metabolised via the homo-fermentative pathway (see Figure 1.1). The lactic acid that is produced results in the tangy taste characteristic of fermented sausages. 

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