Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures;Lactobacillus plantarum isolados de salames artesanais naturalmente fermentados e suas propriedades tecnológicas como culturas iniciadoras

Ciencia e Tecnologia de Alimentos

Volumn 29, Issue 2, 2009, Pages 340-345

  Sawitzki, Maristela Cortez ^a   Fiorentini, Ângela Maria ^a,b   Bertol, Teresinha Marisa ^c   Sant'Anna, Ernani Sebastião ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b UNIJUI   (Brazil)

^c EMBRAPA CERRADOS   (Brazil)

Author keywords

L. plantarum; Sausage; Technological properties

Indexed keywords

LACTOBACILLUS PLANTARUM;

EID: 70349843268     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612009000200016     Document Type: Article

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