A possible approach to assess acidification of meat starter cultures: a case study from some wild strains ofLactobacillus plantarum-Reference-Cited by-同舟云学术

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A possible approach to assess acidification of meat starter cultures: a case study from some wild strains ofLactobacillus plantarum

Published:2016-12-21 Issue:9 Volume:97 Page:2961-2968
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Speranza Barbara¹,Bevilacqua Antonio¹,Corbo Maria Rosaria¹,Sinigaglia Milena¹

Affiliation:

1. Department of the Science of Agriculture, Food and Environment; University of Foggia; 71122 Via Napoli 25 Foggia Italy

Funder

Italian Ministry of Education, University and Research

‘Process and product innovations aimed at increasing food safety and at diversifying pork-based products (SAFEMEAT)’

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference42 articles.

1. Meat fermentation at the crossroads of innovation and tradition: A historical outlook;Leroy;Trends Food Sci Technol,2013

2. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update;Ammor;Meat Sci,2007

3. Liquid sourdough fermentation: industrial application perspectives;Carnevali;Food Microbiol,2007

4. Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage;Santa;Food Sci Technol,2014

5. Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons;Połka;Food Microbiol,2014

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