Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry‐fermented sausages
Author:
Affiliation:
1. Faculté des Sciences de Tunis LR03ES03 Microorganismes et Biomolécules Actives Université de Tunis El Manar Tunis Tunisia
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1711
Reference86 articles.
1. Review of the sensitivity of different foodborne pathogens to fermentation
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3. Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants
4. Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by ProbioticsLactobacillus plantarumIIA-2C12 orLactobacillus acidophilusIIA-2B4
5. The genes involved in production of and immunity to sakacin A, a bacteriocin from Lactobacillus sake Lb706
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