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It was originally identified in dry sausage and is an important starter culture for meat fermentation. [1] [2] Unlike other members of its genus, such as Staphylococcus aureus and Staphylococcus epidermidis, S. carnosus is nonpathogenic and safely used in the food industry. [3]
The ingredients found in a fermented sausage include meat, fat, bacterial culture, salt, spices, sugar and nitrite. Nitrite is commonly added to fermented sausages to speed up the curing of meat and also impart an attractive colour while preventing the growth of the Clostridium botulinum bacteria which causes botulism .
A starter culture is a microbiological culture which actually performs fermentation. These starters usually consist of a cultivation medium, such as grains, seeds, or nutrient liquids that have been well colonized by the microorganisms used for the fermentation.
meat sausage [2] Lactobacillus vaccinostercus: bacterium: fruit [2] Lactobacillus vaccinostercus: bacterium: vegetables [2] Lactobacillus versmoldesis: bacterium: meat sausage [2] Lactobacillus yamanashiensis: bacterium: cider [2] Lactobacillus yamanashiensis: bacterium: wine [2] Lactococcus lactis: bacterium: dairy buttermilk [2] Lactococcus ...
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).
Sourdough also tends to be lower in gluten because some of the gluten is digested by the starter culture during the fermentation process." Related: The Top Sign You'll Live to Be 100, According to ...
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