Literature DB >> 16350019

Laboratory method for fermentation of meat and poultry sausages in fibrous casings.

M G Johnson1, J C Acton.   

Abstract

The construction and operation of a relatively inexpensive cabinet for sausage fermentation studies is described. Temperature can be controlled to +/-1 C with a relative humidity of approximately 95%.

Year:  1975        PMID： 16350019      PMCID： PMC187093          DOI： 10.1128/am.29.6.855-856.1975

Source DB:  PubMed          Journal:  Appl Microbiol        ISSN： 0003-6919


  2 in total

1.  Microbiology of meat curing. IV. A lyophilized Pediococcus cerevisiae starter culture for fermented sausage.

Authors:  R H DEIBEL; G D WILSON; C F NIVEN
Journal:  Appl Microbiol       Date:  1961-05

2.  Effect of pH and oxygen tension on staphylococcal growth and enterotoxin formation in fermented sausage.

Authors:  L E Barber; R H Deibel
Journal:  Appl Microbiol       Date:  1972-12
  2 in total

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