Jan 1, 1976

Significance of starter cultures for raw sausage aging in view of food and nutrition hygiene

Die Nahrung
B Liebetrau, G Grossmann

Abstract

The authors studied the effects of liquid starter cultures on the survival of pathogenic germs. It was found that the foreign bacteria tested differed in growth limitation which is obviously dependent on acidity and the amount of lactic acid produced by fermentation. Since the pathogenic bacteria differ in the ability to survive, it is imperative to observe strict hygienic measures in preparing starter cultures and to use absolutely sterile monocultures for raw sausage ageing.

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Mentioned in this Paper

Alkalescens-Dispar Group
Pathogenic Organism
Streptococcus
Shigella sonnei bacterium
Lactic Acid Measurement
Salmonella
Pediococcus
Food Microbiology
Aging
Staphylococcus aureus

About this Paper

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