Developmentof the microflora and changes in the lipid and proteinfractions during the ripening of salchichon, a kind of Spanish drycured sausage, were studied. A commercial mixture of Pediococcuspentosaceus and Micrococcus varians was used as starter culture.Total aerobic bacteria, lactic acid bacteria, Micrococcaeae,Staphylococcus aureus, Entero-bacteriaceae, sulphiter reducerClostridium yeasts and moulds were determined.
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