Journal
MEAT SCIENCE
Volume 60, Issue 3, Pages 295-298Publisher
ELSEVIER SCI LTD
DOI: 10.1016/S0309-1740(01)00137-1
Keywords
non-fermented sausage; chorizo; antibacterial activity; Lact. Sake; curing salts
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The effect of nitrite and starter culture on the survival of Enterobacteriaceae, Micrococcaceae, Lactic acid bacteria and other microorganisms was evaluated during ripening of chorizo, a Spanish dry sausage. Sodium nitrite 50 and 150 ppm and Lactobacillus sake CL35 added to the chorizo have a significant inhibitory effect on Enterobacteriaceae counts but did not on Micrococcaceae. The use of Lact. sake could be an adequate safety factor in this product. (C) 2002 Elsevier Science Ltd. All rights reserved.
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