Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince

Author:

Charmpi Christina,Van der Veken DavidORCID,Van Reckem Emiel,De Vuyst Luc,Leroy FrédéricORCID

Funder

Vrije Universiteit Brussel

Hercules Foundation

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference98 articles.

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3. Ecology of lactic acid bacteria and coagulase-negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview;Aquilanti;Int. Food Res. J,2016

4. Significance of detrended correspondence analysis (DCA) in palaeoecology and biostratigraphy: a case study from the upper cretaceous of egypt;Ayoub-Hannaa;J. Afr. Earth Sci.,2013

5. Complete genome sequence of Macrococcus caseolyticus strain JSCS5402, reflecting the ancestral genome of the human-pathogenic staphylococci;Baba;J. Bacteriol.,2009

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