Fermentation in Salami Liam Hale
Salami is cured rather than cooked. The process takes around 24-36 weeks, depending upon how you want the flavor to be. • A pig is hung in a humid, warm area to encourage bacteria growth. sugars like dextrose are added to supply a food source for these bacteria. as it dries it takes on its tangy flavor. • After fermentation, the sausage has to be dried. • After being dried, nitrates are added to add color to the meat. • The whole process is delicate, because there are many chances for deadly bacteria to grow. how its made
Two names I found of bacteria used to ferment salami are Lactobacillus plantarum and Pediococus acidilactici. • The prior is also used in producing silage and therapeutics. • the latter is used for various medical purposes such as Antibiotic treatment, alternative medicines, and to aid in curing digestive disorders. the bacteria
Pediococus acidilactici (left) and Lactobacillus plantarum (right)
When the salami ferments, the Lactobacillus plantarum bacteria in the salami that have been being fed undergo lactic acid fermentation. • the formula for such is C6H12O6 CO2 + H2O+Lactic acid Fermentation process
Also the name of a city in Iran • used in krabby patties • Not actually cooked; cured instead • It can be used as rocket fuel due to its richness in nitrates • has been sold as a pringles product in Asian countries fun facts
(the league of people who love salami) • Leader: Liam Hale • Memebers • Shane (both of them) • Moire • Greg (because Moire’s in it) • Skylar • Zakary Sholtz • Vincent (because Moire’s in it) • Jesus • Raptor Jesus • T-Rex Allah • Shanay • Bob • nyan cat The L.O.P.W.L.S.