TOPOGRAPHY OF BACTERIA IN DRY SAUSAGE

摘要

Right at the beginning of ripening a dry sausage acts as host to a large number of micro-organisms, being a product of fermentation. These bacteria are not, however, evenly distributed in the dry sausage mixture and cannot penetrate it in the first phase of ripening. They therefore grow in small groups ("nests"), the nests usually being enclosed in small "cavities" within the sausage mixture. The bacteria cannot free themselves from these "cavities" but are immobilized in the form of nests within the dry sausage matrix. Dry sausage ripening can thus be regarded as "solid state fermentation".