Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages

Journal of Food Science

Volumn 72, Issue 6, 2007, Pages

  Benito, M J ^a   Martin A ^a   Aranda, E ^a   Perez Nevado F ^a   Ruiz Moyano, S ^a   Cordoba M G ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Antimicrobial activity; Biogenic amine; Dry fermented sausage; Lactic acid bacteria; Starter cultures

Indexed keywords

ANIMAL; ARTICLE; CLASSIFICATION; FERMENTATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLUS; LACTOCOCCUS LACTIS; MEAT; METHODOLOGY; MICROBIOLOGY; PEDIOCOCCUS; PHYLOGENY; SPAIN;

ANIMALS; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; LACTOBACILLUS; LACTOCOCCUS LACTIS; MEAT PRODUCTS; PEDIOCOCCUS; PHYLOGENY; SPAIN;

BACTERIA (MICROORGANISMS); LACTOBACILLUS BREVIS; LACTOBACILLUS CURVATUS; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; LEUCONOSTOC MESENTEROIDES; LISTERIA MONOCYTOGENES; PEDIOCOCCUS; PEDIOCOCCUS ACIDILACTICI; PEDIOCOCCUS PENTOSACEUS;

EID: 34547839164     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00419.x     Document Type: Article

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