American Meat Science Association. International award lecture. Reciprocal Meat Conference Proceedings. — 1991. — Vol. 44 — p. 59-63.When Dr. Acton asked me last summer to give a lecture in this meeting, he made me the following suggestion: Personally, I would like to hear about your life’s research in the area of meat preservation by fermentation and dehydration, and about the importance of bacteria in this process. So, following his suggestion, let me tell you today about my research on starter cultures, an endeavour in which I have spent half of my life.The History of Food Fermentation.
The First Successful Achievement with Pure Cultures for Meat Processing.
It is a Long Way From Idea to Success.
Mixed Starter Cultures.
Some Aspects of the Properties of the Starter Cultures.
The Gram-Negative Bacteria in the Fermentation.
Starter Cultures and the Nitrite Problem.
Investigation by Niven.
Future Research.
Financial Aid.
International Cooperation.
Some Remarks About My Life’s Other Activities.
In Conclusion.
References.
