Characterization of the microbial flora from a traditional Greek fermented sausage

Meat Science

Volumn 69, Issue 2, 2005, Pages 307-317

  Drosinos, E H ^a   Mataragas, M ^a   Xiraphi, N ^a   Moschonas, G ^a   Gaitis, F ^b   Metaxopoulos, J ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b Food Industrial Research and Technological Development Company (ETAT SA)   (Greece)

Author keywords

Lactic acid bacteria; Lactobacillus plantarum; Micrococcaceae; Sausage fermentation; Starter cultures

Indexed keywords

CATALASE; LACTIC ACID BACTERIA; SAUSAGE FERMENTATION; STARTER CULTURES;

BACTERIA; FERMENTATION; MOISTURE; PH EFFECTS; SALTS; TEMPERATURE CONTROL; YEAST;

MEATS;

BACTERIA (MICROORGANISMS); CLOSTRIDIA; ENTEROBACTERIACEAE; ENTEROCOCCUS; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LISTERIA; MICROCOCCACEAE; POSIBACTERIA; PSEUDOMONAS; SALMONELLA; STAPHYLOCOCCUS; STAPHYLOCOCCUS SAPROPHYTICUS; STAPHYLOCOCCUS SIMULANS; STAPHYLOCOCCUS XYLOSUS;

EID: 5744245603     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.07.012     Document Type: Article

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