Fermentation is one of the oldest methods of preserving foods. How does acid affect sausage and cheese? What role do microbes play in determining texture and flavor? We'll discuss the science behind ...

This image compares the microbial dynamics and production stages in traditional fermented sausages, highlighting differences between Western sausages (such as salami, chorizo, longaniza, and pepperoni ...

Fermentation can be described as a process that uses bacteria to make energy from carbohydrates in the absence of oxygen. Fermentations are used to make foods including bread, beer, wine, yogurt, ...

Sausage manufacturers commonly inoculate sausage meat with lactic-acid-producing bacteria in an effort to control the fermentation process so that the final product is acidic enough to kill pathogens ...

Antibiotic residues in uncured pepperoni or salami meat are potent enough to weaken helpful bacteria that processors add to acidify the sausage to make it safe for consumption, according to a study to ...