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Posted: Sun Mar 20, 2016 22:13
redzed wrote:And I know that you like to delve deeper into these processes, so here is your readfing assignment for today.
Thanks - after my nap
Posted: Mon Mar 21, 2016 00:17
Chris, here is one for you: Effects of Different Spices Used in Production of
Fermented Sausages on Growth of and Curvacin A Production by Lactobacillus curvatus LTH 1174
Posted: Tue Mar 22, 2016 07:01
Thanks Phil, that is an interesting and meaningful article. It clearly demonstrates that there are so many factors to consider when we ferment our sausages. And it certainly raises the status of garlic, as it not only enhances the flavour of the sausage but increases the growth of bacteriocins during the fermentative stage. Now I know why my grandfather ate garlic by the handful whenever he felt sick.
We touched on the subject of the effect of spices in salami a little while ago, so this article is a good supplement to it. http://wedlinydomowe.pl/en/viewtopic.php?t=7800