Starter cultures MF 42–K in the preparation of raw dried sausages

Abstract

This study invetigates the action of starter culture MF 42–R on the charactheristics modifications (pH, aw, W, ΔG) of the raw fermented sausages mixture during the flow sheet. The obtained results allow provisional programming of the possible modifications according to the dosage of the starter cultures and sugar used at mixture preparation, assures the microbiological stability and period of flow sheet.