Proteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured ham

Journal of Food Protection

Volumn 74, Issue 5, 2011, Pages 826-829

  Toledano, A ^a   Jordano, R ^a   Lo Pez C ^b   Medina, L M ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b UNIVERSIDAD CEU CARDENAL HERRERA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; ARTICLE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; HUMAN; LACTOBACILLACEAE; LACTOBACILLUS; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; PEDIOCOCCUS; PENICILLIUM; POLYACRYLAMIDE GEL ELECTROPHORESIS; SACCHAROMYCETALES; SWINE;

ANIMALS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; LACTOBACILLACEAE; LACTOBACILLUS; MEAT PRODUCTS; PEDIOCOCCUS; PENICILLIUM; SACCHAROMYCETALES; SWINE;

DEBARYOMYCES HANSENII; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS PENTOSACEUS; PENICILLIUM CHRYSOGENUM; PENICILLIUM DIGITATUM; PENICILLIUM NALGIOVENSE;

EID: 79955576878     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-10-471     Document Type: Article

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