Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage

Food Control

Volumn 21, Issue 4, 2010, Pages 444-449

  Lu, Shiling ^a,b   Xu, Xinglian ^a   Zhou, Guanghong ^a   Zhu, Zhiyuan ^a   Meng, Yong ^c   Sun, Yuanming ^a  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b Shi Hezi University   (China)

^c FRESHWATER FISHERIES RESEARCH INSTITUTE OF JIANGSU PROVINCE   (China)

Author keywords

Biogenic amines; Fermented sausage; PCR DGGE; Starter culture

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS FARCIMINIS; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; STAPHYLOCOCCUS SAPROPHYTICUS; STAPHYLOCOCCUS XYLOSUS;

EID: 71549127088     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2009.07.008     Document Type: Article

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