LACTICACIDBACTERIA
- Molecular Weight: 0
What is LACTICACIDBACTERIA?
Description
LAB are crucial for sausage fermentation because of their acidification capacity based on the conversion of fermentable carbohydrates into lactic acid. Generally, homofermentative lactobacilli, such as strains of L actobacillus sakei , L actobacillus curvatus , Lactobacillus plantarum , and Lactobacillus pentosus , and/or pediococci, such as Pediococcus acidilactici and Pediococcus pentosaceus , are applied.
The Uses of LACTICACIDBACTERIA
With the advent of frozen culture concentrates and better freeze-drying methods, the use of lactobacilli became more common. Although rapid and strong acidification of the meat batter contributes to a stable fermentation, enhanced food safety, and improved cohesiveness and sliceability of the endproduct, flavor development may be reduced due to inhibition of endogeneous and microbial enzyme activities.
Safety information for LACTICACIDBACTERIA
New Products
(R)-3-Aminobutanenitrile Hydrochloride 4-Aminotetrahydropyran-4-carbonitrile Hydrochloride 4-AMINO-TETRAHYDRO-PYRAN-4-CARBOXYLIC ACID HCL 4-AMINO-TETRAHYDRO-PYRAN-4-CARBOXYLIC ACID 1,4-Dioxa-8-azaspiro[4.5]decane 5-Bromo-2-nitropyridine SODIUM AAS SOLUTION ZINC AAS SOLUTION BUFFER SOLUTION PH 10.0(BORATE) GOOCH CRUCIBLE SINTERED AQUANIL 5 BERYLLIUM AAS SOLUTION XANTHAN GUM Racecadotril SODIUM VALPROATE Diclofenac Sodium Methylcobalamin (vitamin B12) SODIUM METHYL PARABEN Folic Acid Impurity G Dabigatran Acyl-O2-D-Glucuronide Trifluoroacetic Acid Salt Glycopyrronium Bromide EP Impurity I Eltrombopag N-Oxide Impurity Di-Nitroso Acyclovir Impurity K DLRD N-OxideRelated products of tetrahydrofuran
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