Authors:
F. Berbentea, Crina Berbentea, L. Georgescu, I. David, A. Rinovetz, G. Bujanca, Lia Micula, M. Danci
 Abstract:
In the fermentation of the analysed products, lipids degradation implies: cleavage of fat because of the specific enzymes in the raw and auxiliary materials; a cleavage of fats due to cleavage activity of spontaneous micro-flora of sausage and of raw sausages, or due to added micro-flora of lactic bacteria as starter cultures (Pediococcus pentosaceus and Microccocs varians). In this paper it was marked the way in which fat in Ardelenesc sausage is influenced in time by the presence of starter cultures of lactic bacteria in sausage meat paste.
Keywords:
Ardelenesc raw and dry sausage, starter, fat
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Faculty of Food Processing Technology
Royalty