Functional meat starter cultures for improved sausage fermentation.

@article{Leroy2006FunctionalMS,
  title={Functional meat starter cultures for improved sausage fermentation.},
  author={F Leroy and Jurgen Verluyten and Luc De Vuyst},
  journal={International journal of food microbiology},
  year={2006},
  volume={106 3},
  pages={270-85}
}
Starter cultures that initiate rapid acidification of the raw meat batter and that lead to a desirable sensory quality of the end-product are used for the production of fermented sausages. Recently, the use of new, functional starter cultures with an industrially or nutritionally important functionality is being explored. Functional starter cultures offer an additional functionality compared to classical starter cultures and represent a way of improving and optimising the sausage fermentation… CONTINUE READING
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