Process for the preparation of concentrated bacterial inoculates for use in the manufacture of cured sausages type salchichon 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 sausage-type cured sausages and the like, which essentially consists of cultivating the bacterial strains b-1 and b-3, of the lactobacillus sp type. And of strain b-2 of the type pediococcus sp., of which the strain bl is a new variety, not described until now, of lactobacillus casei, very close to the variety alactosus, from which it differs by a weak acidification of milk and weak fermentation of lactose, also differentiating from lactobacillus plantarum due to its sensitivity to secondary sodium alkyl sulphate, and the non-fermentation of melibiose and raffinose; strain b-2 is a variety of pediococcus cerevisiae, which is characterized by not growing in milk, fermenting sucrose, being catalase positive and reacting with benzidine with rapid color fading; and the strain b-3 is a variety of lactobacillus plantarum, of the group of the homofermentative ones, characterized by its lack of growth in secondary sodium alkyl sulphate and a slow acidification of the milk, carrying out the growth of such bacterial strains in media of culture of suitable composition such that of viable cell concentrations comprised between values of 108 and 1010 cells/ml. (Machine-translation by Google Translate, not legally binding)