Industrial Fermentation nondairy products

Fermented sausages are produced generally as dry or semidry products, although some are intermediate. Dry or Italian-type sausages contain 30–40% moisture, are generally not smoked or heat processed, and are eaten usually without cooking. In their preparation, curing and seasonings are added to ground meat, followed by its stuffing into casings and incubation for varying periods of time at 80–95◦F.

1. Meat products……………………………………………………3
2.Fish products……………………………………………………..8
3. Breads……………………………………………………………9
4. Plants products………………………………………………….11
4.1. Sauerkraut……………………………………………….11
4.2. Olives…………………………………………………….12
4.3. Pickles……………………………………………………13