Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”-Reference-Cited by-同舟云学术

Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”

Published:2011-12 Issue:8 Volume:28 Page:1432-1440
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Casquete Rocío,Benito María J.,Martín Alberto,Ruiz-Moyano Santiago,Córdoba Juan J.,Córdoba María G.

Funder

Consejería de Educación y Tecnología

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference53 articles.

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2. The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages;Aro Aro;Food Chemistry,2010

3. Purification and characterization of an extracellular protease from Penicillium chrysogenum (Pg222) active against meat proteins;Benito;Applied and Environmental Microbiology,2002

4. Effect of the fungal extracellular protease EPg222 on texture of whole pieces of pork loin;Benito;Meat Science,2003

5. Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage ‘‘salchichón’’ ripened with commercial starter cultures;Benito;Meat Science,2004

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