{"id":411185,"date":"2017-12-01T14:00:02","date_gmt":"2017-12-01T18:00:02","guid":{"rendered":"https:\/\/spaceweekly.com\/?guid=7b42b4f148759652e96155b0913ccaa1"},"modified":"2017-12-01T14:00:02","modified_gmt":"2017-12-01T18:00:02","slug":"the-microbiological-art-of-making-a-better-sausage-3","status":"publish","type":"post","link":"https:\/\/spaceweekly.com\/?p=411185","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 &#8220;spontaneously&#8221;, or using a commercial starter culture. A team of Italian investigators found that commercial starter culture produced sausages with higher acidity, and inferior taste, as compared with spontaneous fermentation. The research is published December 1 in Applied and Environmental Microbiology, a journal of the American Society for Microbiology.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fermented sausages can vary in taste quality depending on whether the fermentations begin &#8220;spontaneously&#8221;, or using a commercial starter culture. A team of Italian investigators found that commercial starter culture produced sausages with higher acidit&#8230;<\/p>\n","protected":false},"author":0,"featured_media":615444,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-411185","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/411185","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"}],"replies":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=411185"}],"version-history":[{"count":1,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/411185\/revisions"}],"predecessor-version":[{"id":411186,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/411185\/revisions\/411186"}],"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=411185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=411185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=411185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}