industrial biotechnologyاخبار زیست فناوری | انگلیسی

هنر میکروبیولوژیکی برای ساخت یک سوسیس بهتر

The microbiological art of making a better sausage

Washington, DC – December 1, 2017 – Fermented sausages can vary in taste quality depending on whether the fermentations begin “spontaneously”, or using a commercial starter culture. A team of Italian investigators found that commercial starter culture produced sausages with higher acidity, and inferior taste, as compared with spontaneous fermentation. The research is published December 1 in Applied and Environmental Microbiology, a journal of the American Society for Microbiology.

Spontaneous fermentation is primed by the bacteria that are endemic to the sausage. “Usually, initial conditions select ‘good microbiota,’ which start the fermentation,” said corresponding author Luca Cocolin, PhD, Professor of Food Microbiology, Agricultural Microbiology, and Food Technology Sector, Department of Agricultural, Forest, and Food Sciences, University of Turin, Italy. But “it is hard to control spontaneous fermentation, because even if the conditions for their development are correct, the bacteria don’t always initiate the process.”

Additionally, “more rigorous controls have to be implemented in order to guarantee the product’s safety,” said Dr. Cocolin. All this is “why the use of starter cultures makes fermentation much easier!”

The study’s purpose was to gain a better knowledge of the microorganisms, metabolic pathways, and biochemical reactions in each process, knowledge that might be used to mitigate their shortcomings, and improve the sensory qualities of the final product–taste, smell, mouth feel, etc.

هنر میکروبیولوژیکی برای ساخت یک سوسیس بهتر – اخبار زیست فناوری

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