Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages.

@article{Komprda2004EffectOS,
  title={Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages.},
  author={Tom{\'a}{\vs} Komprda and D Směl{\'a} and P Pechov{\'a} and L Kalhotka and Jan {\vS}tencl and B Klejdus},
  journal={Meat science},
  year={2004},
  volume={67 4},
  pages={607-16}
}
Two types of dry fermented sausage differing in spicing mixture and the diameter (low content of red pepper+diameter 80 mm, H-sausage; high content of red pepper+diameter 55 mm, P-sausage, respectively) were produced in parallel with two different starter cultures (Pediococcus pentosaceus+Staphylococcus carnosus, B-samples and S. carnosus+Staphylococcus xylosus+Lactobacillus farciminis, F-samples, respectively). The sausages were ripened 21 days and subsequently stored 91 days at the room… CONTINUE READING