Fabrication of low acidity traditional type sausages consists of incorporation of yeasts to act on the meat proteins and e.g. fats

摘要

The fabrication of low-acidity traditional-type sausages comprises incorporation in the fresh meat paste of novel selected yeasts. The yeasts, during drying, act directly and indirectly on the meat, proteins and fats, the organic acids, and the metabolites formed during the fermentation. EMBODIMENT - The resulting compounds neutralize excess acidity, and improve taste.