PEPPERONI

By : Juliette Valdez and Lyann Cruz

PROCESS
• Kept in artificial casings
• Must remain with a pH of
4.8-5.2
• Dried with little exposure to
air
• 72 hour period
NUTRITIONAL VALUE
 provides significant amounts of
pantothenic acid
 vitamin B-12.
 500 micrograms of manganese
ORGANISMS RESPONSIBLE

Lactobacillus plantarum Pediococcus acidilactici

PRODUCTION