Example of Starter and Conservers use
Salami test: These products improve its conservation and quality.
Layout of the manufacture process of the salami is:
basis on which the process is based, is the following one:
culture has selected species of Pediocus Pentosaceus, Staphylococcus Carnosus
and Micrococcu Varians. It is recommended for the elaboration of all king
of processed cold meats, fermenting in which it is required:
Starter is commercialized in thermosealed plastic pots of frozen liquids.
Content of the ferment
Each pot has 100 millilitres of starter and the minimum concentration is of 5.7 x 10/9 (ten ninth) viable bacteriums per millilitre.
The recommended conditions of application are: defrost the content, dissolve in 500 cc of cold water and uniformly add on 200 Kgs. of paste in the Cutter together with spices, sugar and other ingredients.
Thermosealed pots keep its activity during six months to –18 ºC. It is recommended to avoid freezing once defrost.
with acidificating power.
production of lactic acid from sugars.
stabilization of the obtained colour by reduction of nitrates in nitrites
and fixing of nitrogen oxide on the mioglobin with formation of a red complex