Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus

Food Microbiology

Volumn 29, Issue 2, 2012, Pages 167-177

  Janssens, M ^a   Myter, N ^a   De Vuyst, L ^a   Leroy, F ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

Artisan; Fermented sausage; Lactobacillus sakei; Spontaneous fermentation; Staphylococcus carnosus; Starter culture

Indexed keywords

ANIMAL; ARTICLE; BELGIUM; BIODIVERSITY; FERMENTATION; LACTOBACILLUS; MEAT; METABOLISM; METAGENOME; MICROBIOLOGY; STAPHYLOCOCCUS; SWINE;

ANIMALS; BELGIUM; BIODIVERSITY; FERMENTATION; LACTOBACILLUS; MEAT PRODUCTS; METAGENOME; STAPHYLOCOCCUS; SWINE;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; ENTEROCOCCUS; EQUIDAE; LACTOBACILLUS SAKEI; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS;

EID: 84855205980     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.07.005     Document Type: Article

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