Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages

Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the present work was to evaluate the effect of combined starters on the safety and quality of PA preserving its sensory quality. Physicochemical parameter...

Description complète

Enregistré dans:
Détails bibliographiques
Publié dans:Int J Environ Res Public Health
Auteurs principaux: Dias, Igor, Laranjo, Marta, Potes, Maria Eduarda, Agulheiro-Santos, Ana Cristina, Ricardo-Rodrigues, Sara, Fialho, Ana Rita, Véstia, Joana, Fraqueza, Maria J., Oliveira, Margarida, Elias, Miguel
Format: Artigo
Langue:Inglês
Publié: MDPI 2021
Sujets:
Article
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC8296885/
https://ncbi.nlm.nih.gov/pubmed/34281032
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijerph18137100
Tags: Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!

Documents similaires