Comparison of the effects of a commercial and an autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter culture on the sensory and safety properties of a traditional Iberian dry-fermented sausage "salchichón"

International Journal of Food Science and Technology

Volumn 47, Issue 5, 2012, Pages 1011-1019

  Casquete, Rocío ^a   Benito, María J ^a   Martín, Alberto ^a   Ruiz Moyano, Santiago ^a   Pérez Nevado, Francisco ^a   Córdoba, María G ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Autochthonous starter cultures; Biogenic amines; Dry fermented sausages; Pediococcus acidilactici; Staphylococcus vitulus

Indexed keywords

BIOGENIC AMINES; DRY-FERMENTED SAUSAGES; PEDIOCOCCUS ACIDILACTICI; STAPHYLOCOCCUS VITULUS; STARTER CULTURES;

AMINES; AMINO ACIDS; FRUITS; MEATS; VOLATILE ORGANIC COMPOUNDS;

STARTERS;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; PEDIOCOCCUS ACIDILACTICI; STAPHYLOCOCCUS; STAPHYLOCOCCUS VITULINUS;

EID: 84859718221     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02935.x     Document Type: Article

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