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ABSTRACT

Sausage was prepared using three levels of sodium chloride. These sausages were made with a commerical starter culture, and with an inoculum of Staphylococcus aureus, strain Z-88. The sausages containing lower amounts of salt showed faster fermentations at two temperatures, 24°C and 38°C. At both temperatures the sausages containing 1.65% salt showed the least amount of staphylococcal growth followed by the sausages containing 2.415% and 3.3% salt respectively.