Process for the preparation of bacterial inoculates concentrates used in the manufacture of cured sausages type chorizo and similar. (Machine-translation by Google Translate, not legally binding)

摘要

Process for the preparation of concentrated bacterial inoculants for use in the manufacture of cured sausage sausages and the like, consisting essentially of the culture of the bacterial strains lactobacillus sp. Cp-26, lactobacillus sp. Cp-20 and lactobacillus hispanicus sp. Cp-9 and strains pediococcus cerevisiae sp. Cp-18 and micrococcus sp db-6, of which lactobacillus sp. Cp-26 is a variety of lactobacillus casei non-gas-forming, catalase negative and benzidine negative, from the group of homofermentative; lactobacillus sp. Cp-20 is a variety of lactobacillus plantarum, non-gas-forming, catalase-negative and benzidine-negative, from the group of homofermentatives; and lactobacillus hispanicus sp. Cp-9 is a variety of lactobacillus casei, not gas-forming, catalase-negative and benzidine-negative, from the group of homofermentatives, pediococcus cerevisiae sp. Cp-18 can be defined as a bacterium with characteristics of the pseudocatalase of the genus pediococcus, differentiating from pediococcus cerevisiae as this negative catalase and negative benzidine, while the claimed variety is catalase positive and gives a weak reaction with benzidine that vanishes with the weather; and the micrococcus sp. Db-6 can be defined as a variety of the genus micrococcus, positive catalase and positive benzidine; carrying out the growth of such bacterial strains in culture media of suitable composition such that of viable cell concentrations comprised between the values of 108 and 1010 cells/ml. (Machine-translation by Google Translate, not legally binding)