{"id":411157,"date":"2017-12-01T14:16:31","date_gmt":"2017-12-01T18:16:31","guid":{"rendered":"https:\/\/www.sciencedaily.com\/releases\/2017\/12\/171201131631.htm"},"modified":"2017-12-01T14:16:31","modified_gmt":"2017-12-01T18:16:31","slug":"the-microbiological-art-of-making-a-better-sausage-2","status":"publish","type":"post","link":"https:\/\/spaceweekly.com\/?p=411157","title":{"rendered":"The microbiological art of making a better sausage"},"content":{"rendered":"<p>Fermented sausages can vary in taste quality depending on whether the fermentations begin &#8216;spontaneously,&#8217; or using a commercial starter culture. A team of investigators found that commercial starter culture produced sausages with higher acidity, and inferior taste, as compared with spontaneous fermentation. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fermented sausages can vary in taste quality depending on whether the fermentations begin &#8216;spontaneously,&#8217; or using a commercial starter culture. A team of investigators found that commercial starter culture produced sausages with higher acidity, and i&#8230;<\/p>\n","protected":false},"author":61,"featured_media":615444,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-411157","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/411157","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/users\/61"}],"replies":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=411157"}],"version-history":[{"count":1,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/411157\/revisions"}],"predecessor-version":[{"id":411158,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/411157\/revisions\/411158"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/media\/615444"}],"wp:attachment":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=411157"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=411157"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=411157"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}