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...
Gardado en:
| Publicado en: | Appl Environ Microbiol |
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| Principais autores: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1981
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| Assuntos: | |
| Acceso en liña: | 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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