What is responsible for fermentation in salami?
What is responsible for fermentation in salami? lactic acid The significant thing behind fermentation is the presence of microorganisms, called 'starter culture'. Alive microorganisms are used for making salami. Its name is lactic acid–making bacteria. Lactic acid made by those bacteria contributes to salami's distinguishable flavour. What ferments salami? Lactic acid bacteria develop the tangy flavor of salami through the fermentation of carbohydrates and produces an appealing red color to the meat after fermentation, while coagulase-negative cocci can catabolize amino acids and fatty acids to produce volatile compounds. What is used to make salami? Salami is traditionally made with pork...