使用发酵剂生产法国干香肠。

Zentralblatt fur Bakteriologie. 1. Abt. Originale B, Hygiene, Krankenhaushygiene, Betriebshygiene, praventive Medizin Pub Date : 1980-02-01

M J Favier, F Ramet, C Favre, J P Larpent

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引用次数: 0

摘要

考虑到用于生产法国干香肠的商业化发酵剂的不足，一种名为Lyoflore的发酵剂(微球菌和乳酸杆菌)在三个工厂进行了10个月的完善和测试。结果表明该添加剂的价值:加速成熟，快速酸化，抑制不良细菌，非常好的着色和成品的优良感官品质。

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Use of a starter for the manufacture of French dried sausage.

Bearing in mind the insufficiency of commercialized starters for the manufacture of french dried sausage, a starter (Micrococci and Lactobacilli) named Lyoflore was perfected and tested during ten months in three factories. The results obtained show the value of this additif: acceleration in maturity, rapid acidification, inhibition of undesirable bacteria, very good colouring and excellent organoleptic qualities of the finished product.

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Zentralblatt fur Bakteriologie. 1. Abt. Originale B, Hygiene, Krankenhaushygiene, Betriebshygiene, praventive Medizin

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