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REACTIVATION AND MULTIPLICATION OF CULTURES OF FREEZE-DRIED FERMENTS FOR DRY SAUSAGES.

[In German. / En allemand.]

Type of article: Article

Summary

THE A. SUMMARISES THE ROLE OF BACTERIA SELECTED FOR THEIR BIOCHEMICAL PROPERTIES IN THE RIPENING OF SAUSAGES AND REPORTS THE OPTIMUM CONDITIONS UNDER WHICH THE FREEZE-DRIED CULTURES OF THESE BACTERIA CAN BE REACTIVATED AND MULTIPLIED, BY DILUTING THEM, PRIOR TO USE, EITHER IN A NUTRIENT MEDIUM, FOR 1 HR MAXIMUM, AT 303 K (30 DEG C), OR IN STERILE WATER, PREFERENTLY PHYSIOLOGICAL WATER, FOR 6 HRS AT THE AMBIENT TEMPERATURE, TAKING ALL PRECAUTIONS FOR PREVENTING THEIR CONTAMINATION BY < UNDESIRABLE > FOREIGN BACTERIA. THE A. STRESSES THE ADVANTAGE OF THE AVAILABILITY TO THE MANUFACTURERS OF SUCH FREEZE-DRIED CULTURES, OF WHICH THE PRESERVATION IN THE PURE STATE IS WARRANTED. G.G.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1981-1378
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - n. 69
  • Publication date: 1980/09
  • Document available for consultation in the library of the IIR headquarters only.

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