Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 1: Evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns

Meat Science

Volumn 75, Issue 4, 2007, Pages 676-686

  Patrignani, Francesca ^a   Iucci, Luciana ^a   Vallicelli, Melania ^a   Guerzoni, M Elisabetta ^a   Gardini, Fausto ^a   Lanciotti, Rosalba ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Fermented sausages; Lipolytic pattern; Microbial population; Proteolytic pattern; Yeast

Indexed keywords

DEBARYOMYCES HANSENII; LACTOBACILLUS PLANTARUM; YARROWIA LIPOLYTICA;

EID: 33846484290     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.09.017     Document Type: Article

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