CHANGES IN COUNTS OF MICROORGANISMS AND BIOGENIC AMINES PRODUCTION DURING THE MANUFACTURE OF FERMENTED SAUSAGES POLIČAN

CHANGES IN COUNTS OF MICROORGANISMS AND BIOGENIC AMINES PRODUCTION DURING THE MANUFACTURE OF FERMENTED SAUSAGES POLIČAN

Poličan is classic raw fermented sausage with low acidity. Dry fermented sausages Poličan were used for the analysis and drawn once a week during production from ripening chambers of meat-packing plants. Those sausages ripened for 35 days under controlled temperature and humidity conditions. The aim...

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Bibliographic Details
Main Authors: Libor Kalhotka, Olga Cwiková, Veronika Čírtková(Kovářová), Zuzana Matoušová, Jitka Přichystalová
Format: Article
Language:English
Published: Slovak University of Agriculture 2012-10-01
Series:Journal of Microbiology, Biotechnology and Food Sciences
Subjects:
microorganisms
biogenic amines
decarboxylase activity
fermented sausages
Online Access:http://www.jmbfs.org/wp-content/uploads/2012/10/JMBFS-0069-Kalhotka.pdf

Internet

http://www.jmbfs.org/wp-content/uploads/2012/10/JMBFS-0069-Kalhotka.pdf

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