How sausage is made — The latest news about safe, sustainable and bio-based materials and products

fter arranging for a local salami manufacturer to create two batches of salami, one using a starter culture and allowing one to set out to be worked on by naturally occurring microbes, researchers of the University of Turin found that salami made with the wild microbes were rated higher than those made with the starter culture.

InnovationJames EdeFebruary 6, 2018Sausage, How sausage is made, micro-organisms, industrial food manufacturers, starter culture of bacteria, natural microbes, University of Turin, Acetic acid, salamiComment