Microbiological characteristics of Botillo, a Spanish traditional pork sausage

LWT

Volumn 40, Issue 9, 2007, Pages 1610-1622

  García Fontán, María C ^a   Lorenzo, José M ^a   Martínez, Sidonia ^a   Franco, Inmaculada ^a   Carballo, Javier ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Botillo; Dry fermented sausages; Enterobacteriaceae; Lactic acid bacteria; Salt tolerant flora

Indexed keywords

ESCHERICHIA COLI; FERMENTATION; LACTIC ACID; MICROBIOLOGY; SODIUM CHLORIDE;

AEROBIC MESOPHILIC FLORA; ENTEROBACTERIACEAE; MICROBIOLOGICAL CHARACTERISTICS; SALT TOLERANT FLORA;

MEATS;

BACTERIA (MICROORGANISMS); ENTEROBACTER CLOACAE; ENTEROBACTERIACEAE; ESCHERICHIA COLI; HAFNIA ALVEI; KLEBSIELLA OXYTOCA; LACTOBACILLUS; LACTOBACILLUS ALIMENTARIUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS FARCIMINIS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; MICROCOCCACEAE; MICROCOCCUS; SALMONELLA; SALMONELLA CHOLERAESUIS SUBSP. ARIZONAE; SERRATIA LIQUEFACIENS; STAPHYLOCOCCACEAE; STAPHYLOCOCCUS; STAPHYLOCOCCUS CAPITIS; STAPHYLOCOCCUS COHNII; STAPHYLOCOCCUS EPIDERMIDIS; STAPHYLOCOCCUS LENTUS; STAPHYLOCOCCUS SAPROPHYTICUS; STAPHYLOCOCCUS SCIURI; STAPHYLOCOCCUS XYLOSUS;

EID: 34250841722     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.10.007     Document Type: Article

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