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

摘要

Improvement in the fermentation process of cured sausage type sausages and the like, consisting essentially of the incorporation into the dough to be stuffed with a concentrated bacterial inoculum in one of the frozen, lyophilized or microencapsulated forms that provides a minimum of 107 viable cells/kg of microorganisms of the homofermentative lactobacillus genus (strain b-1 and b-3) and of the genus pediococcus (strain b-2), of which strain b-1 is a new variety, not described until now, of lactobacillus casei, very close to the alactosus variety, which is differentiated by a weak acidification of the milk and a weak fermentation of the lactose, differentiating also from the lactobacillus plantarum for its sensitivity to the secondary sodium alkyl sulfate, and the non-fermentation of the melibiose and of raffinose; strain b-2 is a variety of pediococcus cerevisiae, which is characterized by not growing in milk, fermenting sucrose, being positive catalase and reacting with benzidine with rapid color fading; and strain b-3 is a variety of lactobacillus plantarum, from the group of homofermentatives, characterized by its lack of growth in secondary sodium alkyl sulphate and a slow acidification of milk. (Machine-translation by Google Translate, not legally binding)