Study of the Ecology of Fresh Sausages and Characterization of Populations of Lactic Acid Bacteria by Molecular Methods

In this study, a polyphasic approach was used to study the ecology of fresh sausages and to characterize populations of lactic acid bacteria (LAB). The microbial profile of fresh sausages was monitored from the production day to the 10th day of storage at 4°C. Samples were collected on days 0, 3, 6,...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Cocolin, Luca, Rantsiou, Kalliopi, Iacumin, Lucilla, Urso, Rosalinda, Cantoni, Carlo, Comi, Giuseppe
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: American Society for Microbiology 2004
Gaiak:
Food Microbiology
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC383013/
https://ncbi.nlm.nih.gov/pubmed/15066777
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.70.4.1883-1894.2004
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