Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages-Reference-Cited by-同舟云学术

Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages

Published:2024-01 Issue: Volume:410 Page:110489
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Tabanelli Giulia,Barbieri Federica,Baños Alberto,Madero Jose Manuel Garcia,Daza Mireya Viviana Belloso,Cortimiglia Claudia,Milani Giovanni,Bassi Daniela,Gardini Fausto,Montanari Chiara

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference65 articles.

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4. Metabolism of Lactobacillus sakei Chr82 in the presence of different amounts of fermentable sugars;Barbieri;Foods,2020

5. Mediterranean spontaneously fermented sausages: spotlight on microbiological and quality features to exploit their bacterial biodiversity;Barbieri;Foods,2021

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