Influence of single strains and mixed starters cultures on some technological properties during dry sausage ripening

GRACIELA MARGARITA VIGNOLO; DE RUIZ HOLGADO, AÍDA P; G OLIVER,

Microbiology Aliments Nutrition

MAN

Lugar: Paris; Año: 1990 vol. 8 p. 289 - 294

Acid producing capacity, proteolytic activiy and reduction of nitrates were studied using single strains and mixed starter cultures of Lactobacillus plantarum and Micrococcus varians. In the case of acidity, an associative effect was observed, best results being obtained with the mix involving L. plantarum 723 and M. varians 515. These strains proved equally satisfactory with regard to proteolytic activity, while in the NO3- reduction assays, the mix that gave good acid production yielded high NO2- levels. Microbial counts showed a very good development of the tested bacteria in the commodity.