Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis

Author:

Stavropoulou D.A.1,De Vuyst L.1,Leroy F.1ORCID

Affiliation:

1. Research Group of Industrial Microbiology and Food Biotechnology (IMDO); Faculty of Sciences and Bioengineering Sciences; Vrije Universiteit Brussel; Brussels Belgium

Funder

Fonds Wetenschappelijk Onderzoek

Vrije Universiteit Brussel

Hercules Foundation

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Reference181 articles.

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3. Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production;Ansorena;Meat Sci,2002

4. The microbial ecology of a typical Italian salami during its natural fermentation;Aquilanti;Int J Food Microbiol,2007

5. 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

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