식품미생물학 레포트 (영문) 반건조 소세지 발효 과정과 그 응용. 미생물 발효식품 레포트 참고. 레퍼런스 포함.

1. Introduction

Fermented foods have been an integral part of human diets for thousands of years, serving not only as a means of preservation but also as a source of unique flavors and enhanced nutritional profiles. Among these, semi-dried sausages are notable for their complex flavor, texture, and the specific fermentation processes that contribute to their overall quality. The production of semi-dried sausages involves both microbial fermentation and drying, creating an environment conducive to lactic acid bacteria, yeasts, and molds that play crucial roles in flavor development, texture improvement, and safety through the inhibition of spoilage organisms and pathogens. The fermentation process of semi-dried sausages begins with the selection of raw materials, primarily various types of meat, spices, and curing agents. The choice of meat, commonly pork, along with the blending of spices not only influences the flavor profile of the final product but also has significant implicat
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