Subsidies to the knowledge of the useful flora responsible for the maturation of sausage products, of the salame type

Abstract

Contributing to the study of the contaminating flora of meat products, specially those classified as salami, the authors studied the microrganisms belonging to the genus Micrococcus and Lactobacillus, considered important to thematuration’s process of these products. Among other conditions it was established: 1) the numerical evolution of these microrganisms during the different steps of maturation, 2) the preponderance of the species of these genus, 3) the ideal temperature, considered simultaneously with the biochemical behaviour of the strains’ majority.