title: Use of a starter for the manufacture of French dried sausage.
abstract: Bearing in mind the insufficiency of commercialized starters for the manufacture of french dried sausage, a starter (Micrococci and Lactobacilli) named Lyoflore was perfected and tested during ten months in three factories. The results obtained show the value of this additif: acceleration in maturity, rapid acidification, inhibition of undesirable bacteria, very good colouring and excellent organoleptic qualities of the finished product.
mesh_terms: D005285:Fermentation; D005516:Food Microbiology; D005525:Food-Processing Industry; D005602:France; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000378:metabolism*; D008460:Meat / Q000592:standards; D008461:Meat Products / Q000592:standards; D008837:Micrococcus / Q000378:metabolism*