Sausage fermentation

Shalaby, A.R. and El-Rahman, H.A. (1995). Effect of potassium sorbate on the development of biogenic amines during sausage fermentation. Die Nahrung., 39, 310. 

Bacteriocin-producing strains have also demonstrated the ability to inhibit foodbome pathogens when food products are either fermented with such strains, or contain them as inhibitory flora. In sausage fermentation trials using bacteriocin-... 

Eklov, T., Johansson, G., Winquist, E, Lundstrom, I. (1998) Monitoring sausage fermentation using an electronic nose. J. Sci. food Agric. 76 525-532. 

Sausage, fermented (eg, salami, pepperoni, summer sausage) Nil to 74 mg... 

Leroy, F, Verluyten, J., De Vuyst, L. (2006). Functional meat starter cultures for improved sausage fermentation. International Journal of Food Microbiology, 106, 270-285. 

Latorre-MorataUa, M. L., Bover-Cid, S., Vidal-Carou, M. C. (2010). Technological conditions influence aminogenesis during spontaneous sausage fermentation. Meat Science, 85, 537-541. http //dx.doi.0rg/lO.lOl6/j.meatsci.2OlO.O3.OO2. 

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. 

An IVET system in vivo expression technology) was developed in order to identify the genes specifically expressed during sausage fermentation (Hilfner et al. 2007). In a meat fermentation model, 15 genes appeared to have their expression induced, in particular genes involved in stress response. 

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