Microbiological changes during sausage chorizo´s type ripening
Keywords:
sausage chorizo´s type, fermentation, macrobiological changes, lactic acidic bacteria.Abstract
In this work you dterminaron the changes in the microbiota during the maturation of the sausage elaborated under handmade conditions. For they were elaborated it four sausage lots according to the traditional formulation and they were left in maturation by two weeks, under handmade conditions, until the product had the aroma, texture and wanted flavor. They were carried out determinations microbiológicas and physical-chemical to the beginning and during the time of the fermentation and they were isolated and they identified the species involved to the beginning and the end of the process. It was observed that he/she conforms to they produce the biochemical changes of the product it happens a decrease of the presence of bacterias of the deterioration, of psicrófilos and enterobacterias and an increase of the bacterias ácidolácticas.
