Production of salami from ostrich meat with strains of Lactobacillus sake, Lactobacillus curvatus and Micrococcus sp.

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dc.contributor.authorBohme H.M.
dc.contributor.authorMellett F.D.
dc.contributor.authorDicks L.M.T.
dc.contributor.authorBasson D.S.
dc.date.accessioned2011-05-15T15:57:18Z
dc.date.available2011-05-15T15:57:18Z
dc.date.issued1996
dc.description.abstractThe aim of this study was to produce Italian-type salami from ostrich meat using different combinations of Lactobacillus sake, Lactobacillus curvatus and Micrococcus sp., and to compare the sensory characteristics of these products to that of salami produced with glucono-delta-lactone (GdL). Meat inoculated with starter cultures was fermented for four days (20-22°C, 97-99% RH) and ripened for a further 11 days (16-18°C, 40-60% RH). Cell counts of lactic acid bacteria and micrococci, and changes in pH were determined daily during fermentation. According to texture and sensory evaluation, the best salami was produced by a starter culture containing L. curvatus DF 38 and Micrococcus sp. MC 50. Copyright © 1996 Elsevier Science Ltd.
dc.description.versionArticle
dc.identifier.citationMeat Science
dc.identifier.citation44
dc.identifier.citation3
dc.identifier.issn3091740
dc.identifier.other10.1016/S0309-1740(96)00083-6
dc.identifier.urihttp://hdl.handle.net/10019.1/10326
dc.subjectBacteria (microorganisms)
dc.subjectLactobacillus curvatus
dc.subjectLactobacillus sakei
dc.subjectMicrococcus
dc.subjectMicrococcus sp.
dc.subjectStruthio camelus
dc.titleProduction of salami from ostrich meat with strains of Lactobacillus sake, Lactobacillus curvatus and Micrococcus sp.
dc.typeArticle
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