The contribution of free amino acids and thiamine to the production potent meat aroma compounds in nitrite-reduced, dry-fermented sausages inoculated with a D. hansenii strain was objective this study. For this, three different sausage formulations were manufactured; control two reduced by half nitrate nitrite one them hansenii. Free acids, content savoury volatile analysed. Eleven quantitated....

Lactobacillus curvatus LTH 1174, a strain originating in fermented sausage, produces the antilisterial bacteriocin curvacin A. Its biokinetics of cell growth and bacteriocin production as a function of various concentrations of salt (sodium chloride) were investigated in vitro during laboratory fermentations using modified MRS medium. A model was set up to describe the effects of different NaCl...

The survival of inoculated in fermented sausages Listeria monocytogenes strain was studied. The sausages were prepared with and without starter cultures. The survival limits of L. monocytogenes and lactic acid bacteria (LAB) were determined as colony forming units per gram (cfu g) depending on water activity (aw) and pH on 0, 1 , 3, 5, 7, 14 and 21 days of maturation. The decreasing water activ...

A rare outbreak of anaerobic nitrite burn in fermented sausage afforded the isolation and characterization of the offending microorgansim which was identified as a Staphylococcus sp. Unlike most staphylococci, this organism reduces nitrite as well as nitrate.

The aim of this study was to investigate the possibility computer vision system (CVS) application in fat content estimation for different types fermented sausages. Four local sausages with contents were studied: Njeguška, Kulen, Pirotska and tea sausage. Results obtained CVS-estimated content were compared results traditional chemical analysis. Relative errors of estimation ...

Three different batches of dry fermented Chinese-style sausages; CHS-LC, CHS-SX and CHS-SL were prepared separately inoculating with Lactobacillus casei subspp casei-1.001, Staphylococcus xylosus-12 and a mixture of these two starters in equal proportion. The water activity and pH ranged from 0.795 to 0.826 and 4.10 to 5.26 respectively with no significant difference in weight losses in final p...