id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-71931	Petäjä, Esko	The effect of some gram-negative bacteria on the ripening and quality of dry sausage	1977	59	.pdf	application/pdf	21247	1419	65	Keller and Meyer (1954) inoculated dry sausages with 5 Escherichia, 2 Alcaligenes, 1 Pseudomonas and 2 Achromobacter strains and found one Escherichia strain to have an especially favourable effect on the flavour of dry sausage, this being caused by fat breakdown products. The flavour of Aeromonas x + Lactobacillus sausages was better at the 0.05 level than Micrococcus Lactobacillus sausages.	cache/afs-71931.pdf	txt/afs-71931.txt