Abstract
SummaryThe actual roles of two strains of microorganisms (Micrococcus‐12 and Lactobacillus‐56) isolated from Spanish dry sausages have been studied by using an aseptic method for making experimental sausages. The fermentation of sugars by lactobacilli is clearly demonstrated by the pH changes and the nitrate and nitrite reduction by micrococci is inferred by the changes in the sausage colour. The lipolysis occurring during ripening of experimental sausages seems to be mainly due to the lipases from meat rather than those elaborated by the organisms used.
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