Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening

Journal of Applied Microbiology

Volumn 106, Issue 4, 2009, Pages 1397-1407

  Bover Cid, S ^a   Torriani, S ^b   Gatto, V ^b   Tofalo, R ^c   Suzzi, G ^c   Belletti, N ^d   Gardini, F ^d  

^a IRTA   (Spain)

^b UNIVERSITY OF VERONA   (Italy)

^c UNIVERSITY OF TERAMO   (Italy)

^d UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Cadaverine; Dry fermented sausages; Enterobacteriaceae; Lactic acid bacteria; Microstaphylococci; Putrescine

Indexed keywords

BACTERIA; DESIGN OF EXPERIMENTS; FERMENTATION; GLUCOSE; LACTIC ACID; MEATS; POPULATION DYNAMICS; STATISTICS; YEAST;

CADAVERINE; CONDITION; DRY-FERMENTED SAUSAGES; ENTEROBACTERIACEAE; FERMENTATION TEMPERATURE; HISTAMINES; LACTIC ACID BACTERIA; MICROBIAL POPULATION DYNAMICS; MICROSTAPHYLOCOCCUS; PUTRESCINE;

SODIUM CHLORIDE;

CADAVERINE; GLUCOSE; HISTAMINE; LACTIC ACID; PUTRESCINE; SODIUM CHLORIDE;

BACTERIUM; EXPERIMENTAL DESIGN; FERMENTATION; FOOD PROCESSING; GLUCOSE; GROWTH RATE; MICROBIAL COMMUNITY; NUMERICAL MODEL; ORGANIC ACID; ORGANIC NITROGEN COMPOUND; POPULATION DYNAMICS; RIPENING; SODIUM CHLORIDE;

ARTICLE; BACTERIAL COUNT; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ENTEROBACTERIACEAE; EXPERIMENTAL STUDY; FERMENTATION; LACTIC ACID BACTERIUM; MATHEMATICAL MODEL; MEAT; MICROBIAL POPULATION DYNAMICS; NONHUMAN; STAPHYLOCOCCACEAE; TEMPERATURE;

EID: 62149141639     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2008.04108.x     Document Type: Article

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