Meat
Bactoferm™ Meat Manual
The artisanal food craft of fermenting sausages dates back thousands of years, arising from the necessity to preserve meat in times before refrigeration.
Bactoferm™ Meat Manual
The artisanal food craft of fermenting sausages dates back thousands of years, arising from the necessity to preserve meat in times before refrigeration. The story is inseparable from the evolution of microbial cultures. Sausage fermentation has always been based on the presence of lactic acid bacteria and Micrococcaceae species in the meat and in the environment of the sausage factory.
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Fermented sausages flavor, science, tradition
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