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.
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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
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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
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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".
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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
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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.
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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
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over the curing process, which implies that the action of nitrite during curing is not toxic to
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Löfblom, John; Rosenstein, Ralf; Nguyen, Minh-Thu; Ståhl, Stefan; Götz, Friedrich (2017).
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are used commercially to ensure the introduction of the desired types of microbes.
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of meat and also impart an attractive colour while preventing the growth of the
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476:"Staphylococcus carnosus: from starter culture to protein engineering platform"
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sausage include meat, fat, bacterial culture, salt, spices, sugar and nitrite.
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Hwang, J; Kim, Y; Seo, Y; Sung, M; Oh, J; Yoon, Y (January 2023).
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The results show that there is no change in levels of inoculated
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399:"Effect of Starter Cultures on Quality of Fermented Sausages"
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On Food and
Cooking: The Science and Lore of the Kitchen
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mold have been used as components of a starter culture.
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is commonly added to fermented sausages to speed up the
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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.
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235:As with other fermented foods, well-defined
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120:Learn how and when to remove this message
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537:. New York: Simon and Schuster, 2004.
480:Applied Microbiology and Biotechnology
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58:adding citations to reliable sources
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301:"Yes, bacon really is killing us"
403:Food science of animal resources
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352:from the original on 2021-01-26
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45:needs additional citations for
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340:Doward, Jamie (2019-03-23).
232:reduction in water content.
258:Penicillium aurantiogriseum
173:The ingredients found in a
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299:Wilson, Bee (2018-03-01).
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248:Staphylococcus carnosus
242:Latilactobacillus sakei
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27:Type of preserved meat
188:Clostridium botulinum
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54:improve this article
69:"Fermented sausage"
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486:(23): 8293–8307.
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380:McGee, 176.
271:Charcuterie
168:lactic acid
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528:References
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348:. London.
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307:. London.
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175:fermented
137:Saucisson
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350:Archived
317:Archived
265:See also
216:Portugal
196:botulism
192:bacteria
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276:Sausage
221:Germany
179:Nitrite
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