ACTION OF HOMOFERMENTATIVE AND HETEROFERMENTATIVE LACTOBACILLI ON THEMOLDING OF SALAMI

Authors
GRAZIA L RAINIERI S ZAMBONELLI C CHIAVARI C
Citation
L. Grazia et al., ACTION OF HOMOFERMENTATIVE AND HETEROFERMENTATIVE LACTOBACILLI ON THEMOLDING OF SALAMI, Industrie alimentari, 37(372), 1998, pp. 852-855
Citations number
7
Categorie Soggetti
Food Science & Tenology
Journal title
Industrie alimentari → ACNP
ISSN journal
0019901X
Volume
37
Issue
372
Year of publication
1998
Pages
852 - 855
Database
ISI
SICI code
0019-901X(1998)37:372<852:AOHAHL>2.0.ZU;2-7
Abstract
The homofermentative lactic acid bacteria Lactobacillus plantarum, use d as starter culture for salami fermentation, prevented the mould deve lopment (Penicillium gladioli) over the casing. As a consequence the c hemical composition of the salami didn't undergo any changes until the end of the ripening. The heterofermentative lactic acid bacteria Lact obacillus brevis, on the other hand, didn't prevent the mould from its usual development and this caused a partial disacidification.