Autochthonous starter culture selection for Salame Piemonte PGI production

Author:

Franciosa Irene,Ferrocino Ilario,Corvaglia Maria Rita,Giordano Manuela,Coton Monika,Mounier Jérôme,Rantsiou Kalliopi,Cocolin Luca

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

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2. Álvarez-Cisneros, Y. M., & Ponce-Alquicira, E. (2018). Antibiotic resistance in lactic acid bacteria. In Antimicrobial resistance-A global threat. IntechOpen. doi: 10.5772/intechopen.80624.

3. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update;Ammor;Meat Science,2007

4. Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages;Baka;LWT - Food Science and Technology,2011

5. Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing;Belleggia;Meat Science,2020

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