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1. Semi-dry fermented sausage (summer sausage) Thesesausages differ greatly from dry sausages because of theirpronounced tangy flavour from forced fermentation,resulting in lactic acid accumulation and other productsfrom fermentation breakdown. The term semidry is

unequivocal; these cooked meat products are dryer thanwater but have a higher moisture content than dry sausages.

2. Dry fermented sausage (salami) They are made from selectedcoarse meat and have a low water content of 30% or less. Theirprocess includes being heavily smoked and salted with

continuous air drying. Their shelf life is excellent and are normallykept with out refrigeration.

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Semidry sausages are usually stuffed in medium to largediameter natural or artificial casings. The length ofproduction (smoking and fermentation) of thesesausages depends upon their type but rarely exceedsseveral days.

The pH of semidry sausages is explicitly acid (4.8 to 5.2

5.4); although they are often finely chopped andspreadable, many of them can be cut in thin slices; theirwater content reaches 35 % or more.

Semidry sausages are regularly smoked and only slightlycooked by the heat applied in the smokehouse at

various temperatures, mostly not exceeding 45C andvery occasionally rising to nearly 60C for a strictlylimited time; after smoking, the sausages are usually air-dried for a relatively short time.

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MEAT and FAT SELECTION (4C).

Removal of bones , fat and sinews trimming. Soft arepreferred. Adding of desired starter cultures.

STUFFING: The meat batter is firmly packed in the stuffer to

exclude air pockets. This is done by filling natural or syntheticcasings under a vacuum.

FERMENTATION: Conditions vary in terms of temperature andduration.

DRYING: Dry sausages: 12-24C for 1-7 days. Semidry

sausages: 25-35C for 1-2 days.

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DRYING and SMOKING.

Dry sausages: slow drying rate (10-15C for 4-12 weeks);surface moulds are favored at the beginning of drying.

SMOKING: (12-22C during 10-45 hrs depending sausagediameter).

Semidry sausages: fast drying (5-16C for 2-40 days) andusually smoking at 22-60C.

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Once the dry or semi-dry sausage has reached its proper pH

and moisture protein ratio or water content (Aw) it is ready forpackaging and distribution

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Characteristics Fast fermentation

Temperature 24-40 Degrees Celsius

Fermentation Time 1-2 days

Cooking Yes

Curing agent Nitrite

Sugar Glucose

Flavour Sourly or tangy

Final pH 4.6-5.0 acidic

Weight loss percentage Greater than 15%

Starter culture Yes

Production time 7-14 days

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Traditional fermentation process- traditionalfermentation depends on the bacterianaturally found in the meat.relative lowtemperature (20 degrees celcius)is needed tosimulate the growth of the desiredfermentation, while the growth of the spoilagebacteria is suppressed.

Conditions for spoilage bacteria become

gradually more unfavourable as thefermentation bacteria produces acid resultingin the decline of pH values of the product. Thiscontribute to the desired typical taste,appearance, texture.

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This commercially produced microbialstarter culture is added to the sausage mixand develop the desired fermentation

process, until moisture content is lowenough to stop fermentation.

This affects the fat alternation i.e slowingdown rancidity.

Moisture content with the consequence ofmore concentrated flavour and firmersausage texture (decrease in moisture,control spoilage bacteria)

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Culture name Bacteria included Characteristics

F-RM-52 Lactobacillus sakei (fast

acidification to lower pH values)

Staphylococcus carnosus (strainscause a speedy reduction of

nitrite, stable curing colour and

reduce risk of fat rancidity)

Fast cultures

targeted for

fermentationtemperatures

22-32 degrees

celcius

FSC-111 Lactobacillus sakeiStaphyloccus xylosus

F-1

Pediococcus pentosaceus(leads to slower and milder

acidification)

Staphylococcus xylosus

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LL-1 Lactobaccillus curvatus Fast cultures targeted for

fermentation

temperatures

22-32 degrees celcius

CSL Lactobaccillus curvatus

Micrococcaceae ssp.LL-2 Lactobacillus curvatus

F-2 Lacobacillus farciminis

Staphylococcus carnosus

Staphylococcus xylosus

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Sauerkraut can be directly described as "sour cabbage", it isfinely cut cabbage that has been fermented by variouslactic acid bacteria including Leuconostoc, Lactobacillusand Pediococsus. It has a long shelf-life and a distinctive sour

flavor, both of which result from the lactic acid that formswhen the bacteria ferment the sugars in the cabbage.

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Fermentation processInvolving three stages:

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Leuconostoc mesenteroides initiates sauerkrautfermentation.

Leuconostoc mesenteroides produces carbondioxide and effectively replaces the oxygen in

the jar, making the environment anaerobic. When lactic acids reaches between 0.25% and

0.3%, Leuconostoc mesenteroides bacteriaslows down and dies off, however, enzymes

continue to function. This stage lasts between 1-3 days, depending on

temperature.

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Lactobacillus plantarum and Lactobacillus

cucumeris continues the fermention until

lactic acid level of 1.5%-2% is attained.

High salt and low temperatures inhibit

bacteria

This stage continues for 10-30 days,

depending on temperature.

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Lactobacillus brevis (some also includeLactobacillus pentoaceticus) finish off the

ferment.

When lactic acid reaches 2%-2.5%, the

bacteria have reached their max growth

and fermentation is over.

This final stage lasts under a week.

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Moisture

Too low a water/brine level would have flavourable

conditions for growth of undesirable aerobic bacteria.

This can cause off-flavors and discoloration at minimum,or even an allergic reaction to those with sensitivities to

mold and yeast.

Oxygen ConcentrationSince fermentation is an anaerobic process, oxygen is not

needed in the process and thus must be replaced by

carbon dioxide released by bacteria while in the crock.

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Temperature

Since sauerkraut falls into the mesophilic category, the bacteriainvolved prefer a minimum of 50-77 F; an optimum of 86-104 F, anda maximum of 95-112F.

Leuconostoc mesenteroides temperature range of 65-72 F.Lactobacillus plantarum, Lactobacillus cucumeris, Lactobacillus

pentoaceticus, and Lactobacillus brevis prefer a temp of 72 F 90F.

Once the temperature has risen to 115 degrees enzymes would thenbecome denatured.

Nutrients

Nutrients also affect the outcome of sauerkraut, salt being theprimary nutrient of concern.

Salt should be added at a ratio of about 2-3%. Much more than thisand the Lactobacillicant thrive. It is essential to use pure sea salt.Salts with added alkali may neutralize the acid, resulting in a failedsauerkraut.

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pH

Sauerkraut has a pH of 4.6 or lower, it is termed a high acidfood. This acidic environment will not permit the growth ofbacterial spores and thus is resistant to spoilage.

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Domowe, Weldiny; 2013; Fermented Sausage; http://www.wedlinydomowe.com/sausage-types/fermented-sausage; accessed on 5th March, 2013.

Rust, Robert E.; 2011; Nassau Foods;http://www.nassaufoods.com/index.php?content=dryandsemidrysausagetechnology; accessed on4th March, 2013.

Stanic, Claudia; 1999; eHowFood; http://www.ehow.com/how_7628344_store-sauerkraut-

refrigerator.html; accessed on 5th

March, 2013. Todar, Kenneth; 2012; Lactic Acid Bacteria; http://textbookofbacteriology.net/lactics_3.html;

accessed on 5th March, 2013.

United States Department of Agriculture; 2011; Meat Preparation;http://www.fsis.usda.gov/Factsheets/sausage_and_food_safety/index.asp; accessed 6th March, 2013.

University of Alaska; 2013; Sauerkraut; http://www.uaf.edu/files/ces/publications-db/catalog/hec/FNH-00170.pdf; accessed on 4th March, 2013.

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