Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami
L. plantarum, strain AJ2, was isolated from naturally fermented sausage manufactured in the Southern region of Brazil and inoculated in Milano‑type salami. The lactic culture exhibited the ability of growing in the product, decreasing pH in the first seven days of fermentation/maturation and the res...
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| Gepubliceerd in: | Ciência e Tecnologia de Alimentos |
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| Hoofdauteurs: | , , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2008
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| Onderwerpen: | |
| Online toegang: | https://www.redalyc.org/articulo.oa?id=395940088030 |
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