Modeling the Aminogenic Potential of Enterococcus faecalis EF37 in Dry Fermented Sausages through Chemical and Molecular Approaches

Amino acid decarboxylase activity of the Enterococcus faecalis strain EF37 was monitored during fermentation and ripening of a traditional dry fermented sausage from Northern Italy (Salame Veronese) by means of microbiological, chemical, and molecular approaches in relation to three technological fa...

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Autors principals: Gardini, Fausto, Bover-Cid, Sara, Tofalo, Rosanna, Belletti, Nicoletta, Gatto, Veronica, Suzzi, Giovanna, Torriani, Sandra
Format: Artigo
Idioma:Inglês
Publicat: American Society for Microbiology (ASM) 2008
Matèries:
Food Microbiology
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC2394872/
https://ncbi.nlm.nih.gov/pubmed/18296537
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02267-07
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