Smith J L, Palumbo S A
Appl Microbiol. 1973 Oct;26(4):489-96. doi: 10.1128/am.26.4.489-496.1973.
Various aspects of the microbiology of the Lebanon bologna process were studied. Manufacture of Lebanon bologna appeared to be similar to that of summer sausage and other fermented sausages and consisted of a lactic acid fermentation by lactobacilli accompanied by the production of cured meat color from the reduction of nitrate by micrococci. The traditional process consists of aging coarse ground beef at 5 C for several days. Aging the beef for about 10 days was necessary to allow development of lactic acid bacteria; for successful fermentation, the concentration of lactic acid producers must be 10(4)/g or more. At least 3% NaCl was necessary to suppress the development of pseudomonads during the aging period; higher concentrations of salt suppress the development of the lactic acid-producing flora. During aging, in the presence of salt, the predominant flora developing on the meat consisted of catalase-positive, gram-positive rods and cocci; during fermentation at 35 C, the predominant flora became catalase-negative, gram-positive rods with characteristics of lactobacilli. Lebanon bologna could be made from frozen beef if the meat was thawed, salted, and aged. However, bolognas could not be made from unaged beef unless a lactic acid starter culture was used. The microflora of several commercial bolognas is reported also.
对黎巴嫩博洛尼亚香肠制作过程中的微生物学各个方面进行了研究。黎巴嫩博洛尼亚香肠的制作似乎与夏季香肠和其他发酵香肠类似，包括乳酸菌进行的乳酸发酵，同时微球菌将硝酸盐还原产生腌制肉的色泽。传统工艺包括将粗磨牛肉在5℃下陈化数天。牛肉陈化约10天对于乳酸菌的生长是必要的；为了成功发酵，乳酸产生菌的浓度必须达到每克10⁴个或更多。在陈化期间，至少3%的氯化钠对于抑制假单胞菌的生长是必要的；更高浓度的盐会抑制产乳酸菌群的生长。在陈化过程中，在有盐存在的情况下，肉上生长的主要菌群由过氧化氢酶阳性、革兰氏阳性杆菌和球菌组成；在35℃发酵期间，主要菌群变为过氧化氢酶阴性、具有乳酸菌特征的革兰氏阳性杆菌。如果将冷冻牛肉解冻、加盐并陈化，就可以制作黎巴嫩博洛尼亚香肠。然而，除非使用乳酸发酵剂，否则不能用未陈化的牛肉制作博洛尼亚香肠。还报道了几种市售博洛尼亚香肠的微生物群落。
