Molecular and physiological characterization of natural microbial communities isolated from a traditional Southern Italian processed sausage

Author:

Baruzzi Federico,Matarante Alessandra,Caputo Leonardo,Morea Maria

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

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2. Caratteristiche tecnologiche e microbiologiche dei salumi tipici lucani;Amato;Industrie Alimentari,1997

3. The inhibition of the growth of Bacillus cereus in liver sausage;Asplund;International Journal of Food Microbiology,1988

4. Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages;Aymerich;Applied and Environmental Microbiology,2003

5. Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation;Baruzzi;Journal of Applied Microbiology,2000

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