Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy-Reference-Cited by-同舟云学术

Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy

Published:2017-02 Issue: Volume:242 Page:132-140
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Tremonte Patrizio,Sorrentino Elena,Pannella Gianfranco,Tipaldi Luca,Sturchio Marina,Masucci Armando,Maiuro Lucia,Coppola Raffaele,Succi Mariantonietta

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

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4. Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture;Casaburi;Food Control,2016

5. Effect of autochthonous starter cultures in the production of “salchichón”, a traditional Iberian dry-fermented sausage, with different ripening processes;Casquete;LWT-Food Sci. Technol.,2011

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