Fate of Sfaphylococcus aureus in Reduced Sodium Fermented Sausage

Autor:	D. K. Hotchkiss, Homer W. Walker, Dennis G. Olson, J.A. Marcy, Allen A. Kraft
Rok vydání:	2006
Předmět:	chemistry.chemical_classification Starter chemistry Strain (chemistry) Staphylococcus aureus Sodium medicine Salt (chemistry) chemistry.chemical_element Fermentation Food science medicine.disease_cause Food Science
Zdroj:	Journal of Food Science. 50:316-320
ISSN:	0022-1147
DOI:	10.1111/j.1365-2621.1985.tb13390.x
Popis:	Sausage was prepared using three levels of sodium chloride. These sausages were made with a commerical starter culture, and with an inoculum of Staphylococcus aureus, strain Z-88. The sausages containing lower amounts of salt showed faster fermentations at two temperatures, 24°C and 38°C. At both temperatures the sausages containing 1.65% salt showed the least amount of staphylococcal growth followed by the sausages containing 2.415% and 3.3% salt respectively.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e64e48bd4394873dfb0b67285094aff8 https://doi.org/10.1111/j.1365-2621.1985.tb13390.x Zobrazit plný text záznamu Plný text