목차
1. Introduction
2. Results
3. Discussion
4. References
본문내용
Pediococcus pentosaceus and Pediococcus acidilactici are important bacteria for semi-dry sausage. Understanding and knowing how bacteria grow and divide inside the product of 1.7 trillion won market is vital. In this review, we highlight the sausage’s characteristics; manufacturing process; and its relationship between the sausage and the bacteria in terms of characteristics, starters, growth, biochemistry, genetics, microbial problems; different method of reducing salt content without sensory defecation.
Characteristics: Semi-dry(fermented sausage), according to Korean Food Public Code, is ground beef encased in a casing containing water content of 35~55%; nitrite ion less than 0.07g/㎏; must not contain food preservative other than sorbic acid, potassium sorbate, and calcium sorbate; pH level of 4.8~5.6; salinity of 2.5%; 30% fat; 20% protein; 3% salt (minerals).
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