Abstract：The effect of glucose addition on the key hurdle factors pH value and water activity for the production of
salami as well as lactic acid bacteria counts and Escherichia coli counts was investigated. With an increase in the
amount of glucose added, the pH value of salami decreased faster and reached a lower level at the end of fermentation.
The water activity of salami also declined faster when glucose addition was increased; additionally, the growth of
lactic acid bacteria was faster during the fermentation period but was not noticeably affected during the drying period.
Escherichia coli counts were at undetectable levels earlier with higher amounts of glucose added. Therefore, the safety
of salami can be effectively improved when glucose addition is increased appropriately within the acceptable range of
acidity and taste.
2014, Vol. 28 
