Water sausage fermentation

Fermentation lowers the pH toward the isoelectric point of the meat proteins (Bacus, 1986), which assists in the removal of water from fermented sausages. Carbohydrates are added to provide food for the bacteria, and thus, accelerate fermentation. Acton et al. (1977) have discussed utilization of various carbohydrates and their role in the fermentation process. 

Dry pork sausage was formulated, fermented, and dried for 41 days and chemically analyzed by Garcia de Fernando and Fox (1991). The amount of water soluble nitrogen, water soluble nitrogen permeate, phosphotungs-... 

An example of this last group is a food with a reduced (water activity) and pH, and intrinsic microbial protection, e.g. fermented sausage, in which the growth of surviving pathogenic bacteria is only possible as a result of dramatic changes in the intrinsic antimicrobial attributes . 

Salt enhances and modifies flavor, controls microbial growth, and alters nutrient availability and the texture/consistency of food. It also aids extraction methods, food formulation, and helps in the malting and fermenting of foods. In the production of some foods, e.g., pickles, cheese and fermented sausages, salt induces the withdrawal of water and various nutrients from the pickled tissue and provides an appropriate environment for growing the specific salt-resistant bacteria required for the fermentation or pickling process. 

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