Method and compostion for the production of fermented sausage

Details Method and compostion for the production of fermented sausage Method and compostion for the production of fermented sausage

1979-03-09

1980-12-09

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Fermentation processes

Material is mammal or fowl derived

426646, A23B 412, A23C 1100

Patent

active

042385130

ABSTRACT:
An improved process for the production of dry or semi-dry sausage by the controlled fermentation of a meat emulsion through the addition of a starter culture of Pediococcus pentosaceus ATCC 10791. A desirable pH can be achieved at fermentation temperatures in the range of 50.degree. F. to 80.degree. F. in not more than 72 hours. In another embodiment of the invention the Pediococcus pentosaceus culture is combined with a second microorganism selected from the group of Pediococcus cerevisiae, Streptococcus lactis and all members of the family Micrococcus and all Micrococcusacae.

REFERENCES:
patent: 2907661 (1959-10-01), Niven Jr. et al.
patent: 2945766 (1960-07-01), Chaiet
patent: 3193391 (1965-07-01), Jansen et al.
patent: 3561977 (1971-02-01), Rothchild et al.
patent: 3814817 (1974-06-01), Everson et al.
patent: 4013797 (1977-03-01), Gryczka
patent: 4147807 (1979-04-01), Gryczka et al.
The American Type Culture Collection, Catalog of Strains I, Twelfth Ed. 1976, p. 93.

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