Question

What is the key biological process involved in sausage curing that is carried out by lactic acid bacteria?

Options

• Heterolactic acid fermentation of meat

• Lactic acid fermentation of cabbage

• Koji fermentation of soybean mash

• Sugar fermentation to produce CO₂

Answer 1

During sausage curing, lactic acid bacteria perform heterolactic acid fermentation on the meat. This process produces lactic acid and other compounds that preserve the meat, develop characteristic flavors, and create the desired texture and color of the cured sausage.