Acta Vet. Brno 2013, 82: 181-186

https://doi.org/10.2754/avb201382020181

Heterofermentative process in dry fermented sausages - a case report

Josef Kameník1, Marta Dušková2, Alena Saláková1, Ondrej Šedo3

1University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Brno, Czech Republic
2University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Milk Hygiene and Technology, Brno, Czech Republic
3Core Facility – Proteomics, CEITEC – Central European Institute of Technology, Masaryk University, Brno, Czech Republic

References

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8. International Standard ISO 15214 (2000): Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of mesophilic lactic acid bacteria – Colony-count technique at 30 °C. Czech office for standards, metrology and testing, 12 p.
9. International Standard ISO 21527-2 (2009): Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of yeasts and moulds – Part 2: Colony count technique in products with water activity less than or equal to 0.95. Czech office for standards, metrology and testing, 16 p.
10. International Standard ISO 21528-2 (2006): Microbiology of food and animal feeding stuffs - Horizontal methods for the detection and enumeration of Enterobacteriaceae. Part 2, Colony count method. Czech office for standards, metrology and testing, 12 p.
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14. Kameník J, Steinhauserová P, Saláková A, Pavlík Z, Bořilová G, Steinhauser L, Ruprich J 2012b: The influence of various pork fat types on the ripening and characteristics of dry fermented sausages. Czech J Food Sci, in press.
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17. Megazyme: Acetic acid assay procedure K-ACET 02/11. Megazyme International Ireland Limited, 2011b, 12 p.
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