DRIED SAUSAGES FERMENTED WITH STAPHYLOCOCCUS-XYLOSUS AT DIFFERENT TEMPERATURES AND WITH DIFFERENT INGREDIENT LEVELS .1. CHEMICAL AND BACTERIOLOGICAL DATA

Sausages with added Staphylococcus xylosus were fermented at different temperatures and with different added levels of salt, glucose, nitrit e, nitrate and Pediococcus pentosaceus in accordance with a six factor fractional design. The numbers of surviving Staphylococcus xylosus, l actic acid bacteria, pH, free fatty acids and residual amounts of nitr ite and nitrate were measured. The effects of temperature and differen t ingredients on the chemical and bacterial data were tested using mul tiple linear regression and analysis of variance. The study showed tha t numbers of surviving Staphylococcus xylosus were reduced by high fer mentation temperature, especially when salt concentration was low and glucose concentration high. High levels of nitrite and addition of Ped iococcus pentosaceus had adverse effects as well. pH was lowered by hi gh fermentation temperature, low salt concentration and addition of gl ucose and Pediococcus pentosaceus. On the other hand pH was increased by addition of nitrate. The pH-lowering effect of glucose was small wh en temperature was low. The residual levels of nitrite and nitrate wer e increased by addition of nitrate, but then increased and decreased, respectively, by increasing temperature. Addition of glucose and Pedio coccus pentosaceus lowered the residual amount of nitrite. The level o f free fatty acids was reduced by salt and increased by higher tempera ture. Of the individual acids, the amount of linoleic acid was also in creased by addition of Pediococcus pentosaceus and decreased by nitrat e.