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    Description

    This research examined cellulolytic effects of fungi and other microbes present in cured sausages on the strength and stability of regenerated cellulose casings (RCC) used in the sausage industry. Occasionally during the curing process, RCC would split or fail, thereby leading to loss of product. The fungus Penicillium sp. BT-F-1, which was isolated from fermented sausages, and other fungi, which were introduced to enable the curing process, produced small amounts of cellulases on RCC in both liquid and solid cultivations. During continued incubation for 15-60 days in solid substrate cultivation (SSC) on RCC support, the fungus Penicillium sp isolate BT-F-1 degraded the casings’ dry weights by 15-50% and decreased their tensile strengths by ~ 75%. Similarly commercial cellulase(s) resulted in 20-50% degradation of RCC in 48 h. During incubation with Penicillium sp BT-F-1, the surface structure of RCC collapsed, resulting in loss of strength and stability of casings. The matrix of industrial RCC comprised 88-93% glucose polymer residues with 0.84% xylan impurities. Premature casing failure appeared to result from operating conditions in the manufacturing process that allowed xylan to build up in the extrusion bath. The sausage fungus Penicillium sp BT-F-1 produced xylanases to break down soft xylan pockets prior to slow cellulosic dissolution of RCC.

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    Citation

    Sreenath, Hassan K.; Jeffries, Thomas W. 2011. Interactions of fungi from fermented sausage with regenerated cellulose casings. Journal of industrial microbiology and biotechnology. Vol. 38, no. 11 (Nov. 2011): p. 1793-1802.

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    Keywords

    Sausage casings, sausages, fermentation, fermented foods, cellulose, cellulase, fungi, biodegradation, Penicillium, strength, curing, glucans, xylanases, tensile strength, failure, regenerated cellulose casings (RCC), degradation, fungal interactions, solid substrate cultivation (SSC)

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https://www.fs.usda.gov/treesearch/pubs/40276