Hazard and Precautionary Statements (GHS)

LACTICACIDBACTERIA Chemical Properties,Usage,Production

Description

LAB are crucial for sausage fermentation because of their acidification capacity based on the conversion of fermentable carbohydrates into lactic acid. Generally, homofermentative lactobacilli, such as strains of L actobacillus sakei , L actobacillus curvatus , Lactobacillus plantarum , and Lactobacillus pentosus , and/or pediococci, such as Pediococcus acidilactici and Pediococcus pentosaceus , are applied.

Uses

With the advent of frozen culture concentrates and better freeze-drying methods, the use of lactobacilli became more common. Although rapid and strong acidification of the meat batter contributes to a stable fermentation, enhanced food safety, and improved cohesiveness and sliceability of the endproduct, flavor development may be reduced due to inhibition of endogeneous and microbial enzyme activities.