Implantation Ability of the Potential Probiotic Strain,Lactobacillus reuteriPL519, in "Salchichón," a Traditional Iberian Dry Fermented Sausage

Journal of Food Science

Volumn 76, Issue 5, 2011, Pages

  Ruiz Moyano, Santiago ^a   Martín, Alberto ^a   Benito, María José ^a   Aranda, Emilio ^a   Casquete, Rocío ^a   de Guia Córdoba, María ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Iberian dry fermented sausages; L. reuteriPL519; Probiotics

Indexed keywords

PROBIOTIC AGENT; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; BACTERIAL COUNT; CAPILLARY ELECTROPHORESIS; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS REUTERI; MEAT; METABOLISM; METHODOLOGY; PH; PHYSICAL CHEMISTRY; SWINE; TASTE;

ANIMALS; COLONY COUNT, MICROBIAL; ELECTROPHORESIS, CAPILLARY; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS REUTERI; MEAT PRODUCTS; PHYSICOCHEMICAL PHENOMENA; PROBIOTICS; SWINE; TASTE; VOLATILE ORGANIC COMPOUNDS;

LACTOBACILLUS;

EID: 79957889862     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02189.x     Document Type: Article

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