Commercial starter culture preparations contain only one type of yeast species, Debaryomyces hansenii or as the imperfect form Candida famata. Strains within this species are characterized by a high salt tolerance, no nitrate consumption, and high oxygen demands. The yeast is added directly to the meat at an inoculation level of 106 to 107 cells/g meat mixture. The activity is primarily in the periphery where the oxygen consumption accelerates the exterior color formation. The addition results in a characteristic flavor particularly desirable for Italian types of sausages (36).

How To Cure Yeast Infection

How To Cure Yeast Infection

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