Changes in Flavor Related Components in Mold-fermented Salami Sausage during Aging and Drying Process
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Potential production and detoxification of penicillic acid in mold-fermented sausage (salami).
About 10% of 346 Penicillium cultures isolated from mold-fermented sausage synthesized the toxic metabolite penicillic acid on liquid media. Five of these producing cultures inoculated onto sausage failed to produce this toxin in up to 70 days of ripening. Several amino acids normally occurring in meat (cysteine, glutathione, arginine, histidine, and lysine) were found capable of readily reacti...
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Studies were carried out on the microbiological and physico-chemical changes which occurred during the ripening of five batches of Naples-type salami, manufactured without starter cultures. Salami were sampled internally and externally, and the following microbial groups were studied: lactic acid bacteria, Micrococcaceae and yeasts. The results obtained indicated that lactobacilli constituted t...
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ژورنال
عنوان ژورنال: Nihon Chikusan Gakkaiho
سال: 1988
ISSN: 1346-907X,1880-8255
DOI: 10.2508/chikusan.59.136