PROCESS FOR THE TREATMENT OF MEAT WITH COMPOSITIONS INCLUDING MICROCOCCUS VARIANS AND A LACTIC ACID PRODUCING BACTERIA

摘要

ABSTRACT OF THE DISCLOSUREAn improved process for producing a superior flavor infermented meat, particularly sausage, using Microooocue variansin admixture with Pediococous cerevisiae NRRL-B-5627 and/or withother lactic acid producing meat fermenting bacteria for lower-ing the pH is described. Microooocue varians is a very poor pro-ducer of lactic acid and alone cannot produce acceptable sausage.The improved bacterial compositions develop the solid bright redcolor associated with sausage and other fermented meats in thepresence of edible nitrate and/or edible nitrite. Combinationsof the nitrite and nitrate can be used. No acid formingchemicals, such as gluconic acid delta lactone, are used in thefermentation process. The bacterial composition is preferablyprovided in the form of a frozen cell concentrate for storageand subsequent thawing for use.