198:. Some traditional and artisanal producers avoid nitrites. Sugar is added to aid the bacterial production of lactic acid during the 18-hour to three-day fermentation process; the fermentation time depends on the temperature at which the sausage is stored: the lower the temperature, the longer the required fermentation period. A white mold and yeast sometimes adheres to the outside of the sausage during the drying process. This mold adds to the flavor of the sausage and aids in preventing harmful bacteria from attaching to the sausage.
36:
133:
231:
Fermented sausage harbor a variety of lactic acid-producing bacteria and, depending on the style, occasionally fungi. Fermentation not only decreases the pH by lactic acid production, but also produces a variety of flavor compounds through lipolysis. The texture is changed by proteolysis and a
170:, which not only affects the flavor of the sausage, but also lowers the pH from 6.0 to 4.5–5.0, preventing the growth of bacteria that could spoil the sausage. These effects are magnified during the drying process, as the salt and acidity are concentrated as moisture is extracted.
218:
contain 25–35% water and more than 4% salt, they may be stored at room temperature. The sausages of northern Europe usually contain less salt (around 3%) and 40–50% water, and as such do not dry well in the humid climate of countries such as
446:
Ammor, S.; Dufour, E.; Zagorec, M.; Chaillou, S. P.; Chevallier, I. (2005). "Characterization and selection of
Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures".
201:
The two main types of fermented sausage are the dry, salted, spiced sausages found in warmer climates and fermented semidry sausages found in cooler, more humid climates. Since the dry sausages of the
349:
328:
In trade journals of the 1960s, the firms who sold nitrite powders to ham-makers spoke quite openly about how the main advantage was to increase profit margins by speeding up production.
316:
154:
that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules. Bacteria, including
341:
300:
100:
72:
79:
53:
542:
119:
86:
57:
68:
558:
257:
17:
182:
247:
241:
46:
365:
over the curing process, which implies that the action of nitrite during curing is not toxic to
93:
187:
474:
Löfblom, John; Rosenstein, Ralf; Nguyen, Minh-Thu; Ståhl, Stefan; Götz, Friedrich (2017).
8:
508:
475:
423:
398:
538:
513:
495:
428:
308:
503:
487:
456:
418:
410:
280:
239:
are used commercially to ensure the introduction of the desired types of microbes.
236:
185:
of meat and also impart an attractive colour while preventing the growth of the
476:"Staphylococcus carnosus: from starter culture to protein engineering platform"
177:
sausage include meat, fat, bacterial culture, salt, spices, sugar and nitrite.
174:
491:
552:
499:
460:
312:
203:
156:
517:
432:
414:
270:
167:
162:
136:
35:
215:
195:
191:
397:
Hwang, J; Kim, Y; Seo, Y; Sung, M; Oh, J; Yoon, Y (January 2023).
361:
The results show that there is no change in levels of inoculated
275:
220:
178:
151:
132:
399:"Effect of Starter Cultures on Quality of Fermented Sausages"
211:
207:
473:
445:
535:
On Food and
Cooking: The Science and Lore of the Kitchen
261:
mold have been used as components of a starter culture.
181:
is commonly added to fermented sausages to speed up the
369:
spores at levels of 150ppm ingoing nitrite and below.
342:"Revealed: no need to add cancer-risk nitrites to ham"
60:. Unsourced material may be challenged and removed.
550:
396:
235:As with other fermented foods, well-defined
166:species, break down these sugars to produce
507:
422:
120:Learn how and when to remove this message
131:
392:
390:
388:
386:
14:
551:
537:. New York: Simon and Schuster, 2004.
480:Applied Microbiology and Biotechnology
339:
298:
374:
292:
383:
58:adding citations to reliable sources
29:
24:
25:
570:
467:
301:"Yes, bacon really is killing us"
403:Food science of animal resources
34:
352:from the original on 2021-01-26
319:from the original on 2021-02-10
226:
45:needs additional citations for
439:
333:
13:
1:
527:
340:Doward, Jamie (2019-03-23).
232:reduction in water content.
7:
264:
258:Penicillium aurantiogriseum
173:The ingredients found in a
10:
575:
299:Wilson, Bee (2018-03-01).
492:10.1007/s00253-017-8528-6
461:10.1016/j.fm.2004.11.016
286:
248:Staphylococcus carnosus
242:Latilactobacillus sakei
206:, in countries such as
415:10.5851/kosfa.2022.e75
140:
27:Type of preserved meat
188:Clostridium botulinum
135:
54:improve this article
69:"Fermented sausage"
559:Fermented sausages
141:
486:(23): 8293–8307.
449:Food Microbiology
144:Fermented sausage
130:
129:
122:
104:
16:(Redirected from
566:
522:
521:
511:
471:
465:
464:
443:
437:
436:
426:
394:
381:
378:
372:
371:
358:
357:
337:
331:
330:
325:
324:
296:
281:List of sausages
251:, various other
237:starter cultures
125:
118:
114:
111:
105:
103:
62:
38:
30:
21:
574:
573:
569:
568:
567:
565:
564:
563:
549:
548:
533:McGee, Harold.
530:
525:
472:
468:
444:
440:
395:
384:
379:
375:
355:
353:
338:
334:
322:
320:
297:
293:
289:
267:
229:
150:, is a type of
126:
115:
109:
106:
63:
61:
51:
39:
28:
23:
22:
15:
12:
11:
5:
572:
562:
561:
547:
546:
529:
526:
524:
523:
466:
455:(6): 529–538.
438:
382:
373:
332:
290:
288:
285:
284:
283:
278:
273:
266:
263:
253:Staphylococcus
228:
225:
128:
127:
42:
40:
33:
26:
9:
6:
4:
3:
2:
571:
560:
557:
556:
554:
544:
543:0-684-80001-2
540:
536:
532:
531:
519:
515:
510:
505:
501:
497:
493:
489:
485:
481:
477:
470:
462:
458:
454:
450:
442:
434:
430:
425:
420:
416:
412:
408:
404:
400:
393:
391:
389:
387:
377:
370:
368:
364:
351:
347:
343:
336:
329:
318:
314:
310:
306:
302:
295:
291:
282:
279:
277:
274:
272:
269:
268:
262:
260:
259:
255:species, and
254:
250:
249:
244:
243:
238:
233:
224:
222:
217:
213:
209:
205:
204:Mediterranean
199:
197:
194:which causes
193:
190:
189:
184:
180:
176:
171:
169:
165:
164:
159:
158:
157:Lactobacillus
153:
149:
145:
138:
134:
124:
121:
113:
102:
99:
95:
92:
88:
85:
81:
78:
74:
71: –
70:
66:
65:Find sources:
59:
55:
49:
48:
43:This article
41:
37:
32:
31:
19:
534:
483:
479:
469:
452:
448:
441:
406:
402:
376:
367:C. botulinum
366:
363:C. botulinum
362:
360:
354:. Retrieved
346:The Observer
345:
335:
327:
321:. Retrieved
305:The Guardian
304:
294:
256:
252:
246:
240:
234:
230:
227:Microbiology
200:
186:
172:
161:
160:species and
155:
147:
143:
142:
116:
110:January 2020
107:
97:
90:
83:
76:
64:
52:Please help
47:verification
44:
380:McGee, 176.
271:Charcuterie
168:lactic acid
163:Leuconostoc
148:dry sausage
18:Dry sausage
528:References
409:(1): 1–9.
356:2021-02-14
348:. London.
323:2021-02-14
307:. London.
80:newspapers
500:0175-7598
313:0261-3077
175:fermented
137:Saucisson
553:Category
518:28971248
433:36789202
350:Archived
317:Archived
265:See also
216:Portugal
196:botulism
192:bacteria
509:5694512
424:9890365
276:Sausage
221:Germany
179:Nitrite
152:sausage
94:scholar
541:
516:
506:
498:
431:
421:
311:
214:, and
183:curing
96:
89:
82:
75:
67:
287:Notes
212:Spain
208:Italy
146:, or
101:JSTOR
87:books
539:ISBN
514:PMID
496:ISSN
429:PMID
309:ISSN
73:news
504:PMC
488:doi
484:101
457:doi
419:PMC
411:doi
56:by
555::
512:.
502:.
494:.
482:.
478:.
453:22
451:.
427:.
417:.
407:43
405:.
401:.
385:^
359:.
344:.
326:.
315:.
303:.
245:,
223:.
210:,
545:.
520:.
490::
463:.
459::
435:.
413::
139:.
123:)
117:(
112:)
108:(
98:·
91:·
84:·
77:·
50:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
