Use of autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter cultures in the production of "chorizo" in 2 different traditional industries

Journal of Food Science

Volumn 77, Issue 1, 2012, Pages

  Casquete, Rocío ^a   Benito, María J ^a   Martín, Alberto ^a   Ruiz Moyano, Santiago ^a   Aranda, Emilio ^a   Córdoba, María G ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Biogenic amines; Chorizo; Pedicoccus acidilactici; Staphylococcus vitulus

Indexed keywords

BIOGENIC AMINE; LACTIC ACID; MUSCLE PROTEIN;

ANIMAL; ARTICLE; COMPARATIVE STUDY; DIET; ETHNOLOGY; FEASIBILITY STUDY; FERMENTATION; FOOD PREFERENCE; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; MEAT; MECHANICS; METABOLISM; MICROBIOLOGY; PEDIOCOCCUS; PH; PHYSICAL CHEMISTRY; PIGMENTATION; QUALITY CONTROL; SENSATION; SPAIN; STAPHYLOCOCCUS; SWINE;

ANIMALS; BIOGENIC AMINES; DIET; FEASIBILITY STUDIES; FERMENTATION; FOOD PREFERENCES; HUMANS; HYDROGEN-ION CONCENTRATION; LACTIC ACID; MEAT PRODUCTS; MECHANICAL PHENOMENA; MUSCLE PROTEINS; PEDIOCOCCUS; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; QUALITY CONTROL; SENSATION; SPAIN; STAPHYLOCOCCUS; SUS SCROFA;

PEDIOCOCCUS ACIDILACTICI; STAPHYLOCOCCUS; STAPHYLOCOCCUS VITULINUS;

EID: 84856062371     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02461.x     Document Type: Article

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