Effect of Liquid Smoke on the Growth of Lactic Acid Starter Cultures used to Manufacture Fermented Sausage

L. S. DONNELLY, G. R. ZIEGLER, J. C. ACTON

Research output: Contribution to journalArticlepeer-review

7 Scopus citations

Abstract

Fermented sausage was manufactured using a commercial lactic acid starter culture and varying levels of liquid smoke. Samples were taken during the 24 hr fermentation period and the lactic bacterial count, pH and titratable acidity determined. Final pH values, titratable acidity and lactic bacterial counts were not affected by recommended use levels of liquid smoke, although exponential growth was delayed. Growth studies in a broth medium containing liquid smoke suggest that liquid smoke has the potential for inhibiting the lactic starter cultures used to make fermented sausage.

Original languageEnglish (US)
Pages (from-to)2074-2075
Number of pages2
JournalJournal of Food Science
Volume47
Issue number6
DOIs
StatePublished - Nov 1982

All Science Journal Classification (ASJC) codes

  • Food Science

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