Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives

Food Microbiology

Volumn 27, Issue 2, 2010, Pages 229-235

  Lorenzo, José M ^a   García Fontán, María C ^a   Cachaldora, Aida ^a   Franco, Inmaculada ^a   Carballo, Javier ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Additives; Dry cured lac n; Lactic acid bacteria; Lactobacilli; Meat products

Indexed keywords

LACTIC ACID; NITRATE; SODIUM CHLORIDE;

ARTICLE; BACTERIAL COUNT; BACTERIUM; CHEMISTRY; CLASSIFICATION; CULTURE MEDIUM; FOOD CONTAMINATION; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; SPAIN;

BACTERIA; COLONY COUNT, MICROBIAL; CULTURE MEDIA; FOOD CONTAMINATION; FOOD HANDLING; LACTIC ACID; LACTOBACILLACEAE; MEAT PRODUCTS; NITRATES; SODIUM CHLORIDE; SPAIN;

BACTERIA (MICROORGANISMS); LACON; LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI;

EID: 75149125982     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.10.003     Document Type: Article

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