Journal of Food Science · 1974 · 75 citations · 6 references
AgricultureBiochemistryFood ScienceFood ChemistryMeat ScienceMetabolismCarbohydrate MetabolismCarbohydrates In FoodsFermentation KineticsFood FermentationLactic Acid FermentationMeat SpoilageBiochemical Changes During RipeningCarbohydrate Metabolism In FoodsFatty AcidsMeat FermentationMeat Fermentation BiochemistryRipening Of Fermented MeatRipening ProcessesVolatile Fatty Acids
During ripening of dry sausage, disappearance of carbohydrates and production of lactate, volatile fatty acids, pyruvate and carbonyls was followed. When expressed as mmoles/100g of dry matter, carbohydrate disappearance (ca. 10 mmoles/100g dry matter) could be accounted for by production of lactate (ca. 17 mmoles) and acetate (ca. 2 mmoles) in two similar experiments. No differences were observed due to the presence of a starter culture in one experiment. In a third experiment, carbohydrate disappearance (ca. 16 mmoles) could only partly be accounted for by lactate (ca. 19 mmoles) and acetate (ca. 2 mmoles) production. Oxidative dissimilation of carbohydrates by micrococci during the early stages of ripening in the third experiment is offered as possible explanation.
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Microdiffusion Analysis and Volumetric Error
SPECIFICITY OF LIPOLYSIS DURING DRY SAUSAGE RIPENING
Daniël Demeyer, J. Hoozee, H. MESDOM · Journal of Food Science · 1974 · 124 citations
Effect of Chloral Hydrate on Methane and Propionic Acid in the Rumen
C. J. Van Nevel, H. K. Henderickx, Daniël Demeyer et al. · Applied Microbiology · 1969 · 57 citations · Full text