Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages

This study evaluated the effect of a ‘formulation of selected dairy starter cultures and commercial probiotics’, associated with ‘specific ripening conditions’ in the production of nitrite and nitrate-free, low-acid, fermented pork sausage, produced in a small-scale plant in Umbria (Italy), and thei...

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Detalhes bibliográficos

Principais autores:	Beniamino T. Cenci-Goga, Musafiri Karama, Paola Sechi, Maria Francesca Iulietto, Sara Novelli, Roberto Selvaggini, Salvatore Barbera
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Taylor & Francis Group 2016-07-01
coleção:	Italian Journal of Animal Science
Assuntos:	cold-adapted microorganisms dry-cured sausage enterococcus faecium lactococcus lactis ssp. lactis lactobacillus casei ssp. casei starter culture
Acesso em linha:	http://dx.doi.org/10.1080/1828051X.2016.1204633
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