Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus-Reference-Cited by-同舟云学术

Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus

Published:2012-04 Issue:2 Volume:29 Page:167-177
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Janssens M.,Myter N.,De Vuyst L.,Leroy F.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference72 articles.

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5. Safety properties and molecular strain typing of lactic acid bacteria isolated from slightly fermented sausages;Aymerich;Journal of Applied Microbiology,2006

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