Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages

Ciencia e Tecnologia de Alimentos

Volumn 28, Issue 1, 2008, Pages 132-138

  Pérez Chabela, María De Lourdes ^a   Totosaus, Alfonso ^b   Guerrero, Isabel ^a  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b Laboratorio de Alimentos   (Mexico)

Author keywords

Lactic acid bacteria; Sausages; Thermotolerance

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; LACTOBACILLUS CURVATUS; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS; PEDIOCOCCUS ACIDILACTICI; PEDIOCOCCUS PENTOSACEUS;

EID: 45849114371     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612008000100019     Document Type: Article

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