SOPPRESSATA MOLISANA - MICROBIOLOGICAL AN D TECHNOLOGICAL FEATURES

Technological and microbiological characteristics of artisanal product ions of ''soppressata molisana'', a typical Fermented sausage From Mol ise, were evaluated. The mix was prepared using pork meat, lard, NaCl, black and white pepper, potassium nitrate. After filling, salami were ripened until 30 days in Fresh and well-aired rooms. Ripened salami w ere stored in olive oil, in pork far or vacuum packed for 12 months. T he change in the microbial flora (mesophilic lactobacilli, Micrococcac eae) indicated a correct ripening of the products. During storage, in all conditions tested the charges of lactobacilli and Micrococcaceae p rogressively decreased.