Behaviour of the constitutive biota of two types of Spanish dry-sausages ripened in a pilot-scale chamber

Meat Science

Volumn 73, Issue 1, 2006, Pages 178-180

  López, Carmen ^a   Medina, L M ^b   Priego, R ^b   Jordano, R ^b  

^a UNIVERSIDAD CEU CARDENAL HERRERA   (Spain)

^b UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Coagulase negative cocci; Dry sausages; Kocuria; Lactic acid bacteria; Lactobacillus; Pediococcus; Staphylococcus; Starter cultures

Indexed keywords

BACTERIA (MICROORGANISMS); KOCURIA; KOCURIA VARIANS; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; STAPHYLOCOCCUS; STAPHYLOCOCCUS SAPROPHYTICUS; STAPHYLOCOCCUS SIMULANS; STAPHYLOCOCCUS XYLOSUS;

EID: 31744438155     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.10.014     Document Type: Article

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