Technological qualities

Technological qualities 2018-05-25T10:50:03+00:00

Acid Formation

  • A good structure of the sausage ensuring easy cutting into thin slices
    GENESISТМ Strains – Pediococcus and Lactobacillus convert carbohydrates predominantly to lactic acid and reduce the pH value of the meat mass. At low pH values (5,1÷5,3)the meat proteins coagulate and as a result of this a product with a very homogeneous structure is obtained.
  • Drying Process Acceleration
    At рН 5,1÷5,3 (the isoelectrical point of meat proteins) a reciprocally neutralizing of acid and alkaline ions is observed. The electric charge of the proteins becomes zero. The water dipoles linked with the proteins can easily be separated. In this way dehydration of the proteins is accelerated.
  • Reducing Undesired Microflora
    The meat mass with low pH – values are an unfavourable medium for the growth of unwanted contaminating flora. The lactic acid, organic acids and specific antibiotic substances, produced from the lactic acid microorganisms, stop the growth and toxin formation of the pathogenic and toxigenic microbe types.

Colour Formation

  • Quick achieving of colour and preserving its stability
    GENESISТМ Strains – Micrococcus and apathogenic Staphilococcus strains possess a demonstrated nitrate reductase activity and participate in the quick formation of colour. They reduce the added nitrate. When the acidity is increased in the meat mass, the nitrate is reduced to nitric oxide (NO), which interacts with the myoglobine. Nitrosomyoglobine is formed to which the stable bright red colour is due.
  • Avoiding defects in colour and fat oxidizing
    GENESISТМ Strains possess a demonstrated catalase activity and decompose undesired hydrogen peroxide(H2O2), which is a metabolic product of a considerable number of microorganisms. If it remains in the meat mass, it decomposes the porphyrin ring of the myoglobine, which leads to green colouring of certain sections in the inside of the sausage. Hidrogen peroxide is a strong oxidizer and oxidizes the fat. These defects can be avoided with the help of catalase active cultures.

Flavour Formation

  • Harmoniously combined flavour substances
  • Stable flavour-taste complex
    GENEISТМ cultures produce flavour substances and volatile butyric acids: lactic acidic, propionic, valerianic, isovalerianic. The quantity of free amino acids is increased. The lipaso active strains participate in the decomposition of the fat and the formation of volatile carbonyl compounds. The harmonious combination of all metabolic products forms the flavour-taste complex of the products.