Effects of indigenous starter cultures on the microbial and physicochemical characteristics of Urutan, a balinese fermented sausage

Author:

Antara Nyoman Semadi,Sujaya I.Nengah,Yokota Atsushi,Asano Kozo,Tomita Fusao

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference13 articles.

1. Identification and succession of lactic acid bacteria during fermentation of urutan, a Balinese indigenous fermented sausage;Antara;World J. Microbiol. Biotechnol,2002

2. Survival of Enterobacteriaceae during processing of Chorizo de cebolla Spanish fermented sausage;Castano;Food Control,2002

3. Microbial succession during ripening of Naples-type salami, a Southern Italian fermented sausage;Coppola;Meat Sci,2000

4. Stability and safety of traditional Greek-salami — a microbiological ecology study;Samelis;Int. J. Food Microbiol,1998

5. Purification and characterization of bacteriocin producedby Pediococcus acidilactici U318.Gitayana, Agric;Antara;Technol. J,1999

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