Stability and safety of traditional Greek salami -- a microbiological ecology study.

@article{Samelis1998StabilityAS,
  title={Stability and safety of traditional Greek salami -- a microbiological ecology study.},
  author={John Samelis and John Metaxopoulos and Metaxia Vlassi and Aglaia Pappa},
  journal={International journal of food microbiology},
  year={1998},
  volume={44 1-2},
  pages={69-82}
}
The microbiological and physicochemical changes which occurred during the industrial fermentation and ripening of four batches of Greek dry salami manufactured without starter cultures were followed. Moderated dehydration rates, monitored by slowly decreasing relative humidity from 94 to 90% during fermentation, prevented the production of insufficiently acidified batches by maintaining microbial activity for longer when the natural inoculum was low. The terminal pH values (5.0-5.2) and water… CONTINUE READING

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