Improvements in the process of fermentation of cured sausages type salchichon and similar. (Machine-translation by Google Translate, not legally binding)

摘要

Improvements introduced in the object of the main patent no. 415,356, by "improvements in the fermentation process of cured sausage type sausage and the like", consisting essentially of the incorporation into the dough to be stuffed in addition to a mixture of lyophilized microorganisms of meat origin, such as those represented by the strains bl, b-2 and b-3, described in the main patent, of a composition consisting of a food grade acidifying product, a food grade powder product having acidity buffering properties. And a food grade antioxidant. (Machine-translation by Google Translate, not legally binding)