Production of Italian Dry Salami: Effect of Starter Culture and Chemical Acidulation on Staphylococcal Growth in Salami Under Commercial Manufacturing Conditions

The effect of starter culture and chemical acidulation on the growth and enterotoxigenesis of Staphylococcus aureus strain S-6 in Italian dry salami under commercial manufacturing conditions was studied. The experimental design included two levels of S. aureus (10(4) and 10(5)/g), three levels of st...

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הוצא לאור ב:	Appl Environ Microbiol
Principais autores:	Metaxopoulos, J., Genigeorgis, C., Fanelli, M. J., Franti, C., Cosma, E.
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	American Society for Microbiology (ASM) 1981
נושאים:	Food Microbiology and Toxicology
גישה מקוונת:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC244120/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16345888/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.42.5.863-871.1981
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