DRY SAUSAGE RIPENING .2. TARGETED CONTROL OF THE ACIDIFICATION ACHIEVED BY STARTER CULTURES

It is important that ripening conditions should be exactly suited to the particular starter culture selected if optimum acidification is to be achieved. The effects of a combination of water activity and temperature were gauged by a new method of determination and have already been shown in detail (LANDVOGT and FISCHER, 1990). Further results of these determinations are described here. Neither different degrees of comminution nor an increase in the glucose concentration (> 0.15%) caused an increase in the acidification performance. A significant increase was, however, achieved by means of larger amounts of inoculum. The effects of temperature and water activity on the lag-phase are also discussed.