Microbiological characteristics of "androlla", a Spanish traditional pork sausage

Food Microbiology

Volumn 24, Issue 1, 2007, Pages 52-58

  García Fontán, María C ^a   Lorenzo, José M ^a   Parada, Ana ^a   Franco, Inmaculada ^a   Carballo, Javier ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Androlla; Dry fermented sausages; Enterobacteriaceae; Enterococci; Lactic acid bacteria; Salt tolerant microflora

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; CHEMISTRY; CLASSIFICATION; CULTURE MEDIUM; ENTEROBACTERIACEAE; ENTEROCOCCUS; FERMENTATION; FOOD CONTROL; FOOD HANDLING; FUNGUS; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; MICROBIOLOGY; SPAIN; SPECIES DIFFERENCE; SWINE;

ANIMALS; BACTERIA; COLONY COUNT, MICROBIAL; CULTURE MEDIA; ENTEROBACTERIACEAE; ENTEROCOCCUS; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FUNGI; HUMANS; MEAT PRODUCTS; SPAIN; SPECIES SPECIFICITY; SWINE;

BACTERIA (MICROORGANISMS); ENTEROBACTER; ENTEROBACTER AMNIGENUS; ENTEROBACTERIACEAE; ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; FUNGI; HAFNIA ALVEI; KOCURIA KRISTINAE; KOCURIA VARIANS; LACTOBACILLUS; LACTOBACILLUS ALIMENTARIUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; MICROCOCCACEAE; MICROCOCCUS; MICROCOCCUS LUTEUS; MICROCOCCUS LYLAE; SALMONELLA; SERRATIA LIQUEFACIENS; STAPHYLOCOCCACEAE; STAPHYLOCOCCUS; STAPHYLOCOCCUS XYLOSUS;

EID: 33746728853     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2006.03.007     Document Type: Article

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