Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures.

@article{Johansson1994LipolysisPA,
  title={Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures.},
  author={Gillis Johansson and Jean Louis Berdagu{\'e} and Marita Larsson and Nam Tran and Elisabeth Borch},
  journal={Meat science},
  year={1994},
  volume={38 2},
  pages={203-18}
}
Bacterial growth, formation of acids, lipolysis, proteolysis, fat oxidation, formation of volatile compounds and flavour characteristics were followed during ripening and storage of a fermented sausage. The starter culture used was composed of Pediococcus pentosaceus and Staphylococcus xylosus. The number of Pediococcus sp. increased by 1.5 log cfu/g during the first day of processing and remained constant at this level for 3 weeks. The corresponding initial increase in the numbers of… CONTINUE READING