Microbial Ecology of the Soppressata of Vallo Di Diano, a Traditional Dry Fermented Sausage From Southern Italy, and in Vitro and in Situ Selection of Autochthonous Starter Cultures

Applied and Environmental Microbiology - United States
doi 10.1128/aem.01072-07
Full Text
Abstract

Available in full text

Date
Authors
Publisher

American Society for Microbiology

Related search

Microbial Ecology and Effectiveness of Different Starter Cultures in Yoghurts Produced From Whole Cow Milk and Soybeans

African Journal of Food Science and Technology
2016English

The Vallo Di Diano Fault System: New Evidence for an Active Range-Bounding Fault in Southern Italy Using Shallow, High-Resolution Seismic Profiling

Bulletin of the Seismological Society of America
PetrologyGeochemistryGeophysics
2010English

Antibiotic Resistance and Virulence Factors Among Enterococci Isolated From Chouriço, a Traditional Portuguese Dry Fermented Sausage

Journal of Food Protection
MicrobiologyFood Science
2011English

Screening of Lactic Acid Bacteria as a Starter Culture in Fermented Sausage

Journal of the Korean Society of Food Science and Nutrition
NutritionFood ScienceDietetics
2014English

Properties and Compatibility of Microflora for Creating Starter Cultures in Sausage Production Technology

International Journal of Recent Technology and Engineering
EngineeringManagement of TechnologyInnovation
2019English

Selection of Lactic Acid Bacteria Isolated From Thai Traditional Fermented Foods to Use as Starter Cultures Based on Antioxidant Activity and No Histidine Production

International Journal of Applied and Physical Sciences
2019English

Chemical, Color, Texture and Sensory Properties of Čajna Kobasica, a Dry Fermented Sausage

Quality of Life (Banja Luka) - APEIRON
2016English

In Vitro Resistance of Enterococcus Faecium and Lactobacillus Helveticus Against Stress Conditions, Sodium Chloride and Curing Salts: Preliminary Study Aimed Application as Starter Culture in Fermented Sausage

Brazilian Journal of Food Research
2017English

Bifidobacteria as Potential Functional Starter Cultures: A Case Study by MSc Students in Food Science and Technology (University of Foggia, Southern Italy)

Food and Nutrition Sciences
2012English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy