CURED IS MADE BY WHICH MICROORGANISMS
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Micrococcus – A genus of bacteria that breaks sodium nitrate down to sodium nitrite in long cures. Leuconostoc – A lactic bacteria responsible for fermentation of sugar into lactic acid. Staphylococcus – During the fermentation process, this bacteria grows if the curing sausage is above 60F before reaching a pH of 5.3.
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