Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage

Food Microbiology

Volumn 33, Issue 1, 2013, Pages 77-84

  Fonseca, Sonia ^a   Cachaldora, Aida ^a   Gómez, María ^a   Franco, Inmaculada ^a   Carballo, Javier ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Fermented sausages; Lactobacillus; Microbial counts; Real time PCR; Species specific PCR; Staphylococcus

Indexed keywords

ANIMAL; ARTICLE; BACTERIUM; CLASSIFICATION; EVALUATION; FERMENTATION; FOOD HANDLING; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; MICROBIOLOGY; REAL TIME POLYMERASE CHAIN REACTION; SPAIN; SWINE;

ANIMALS; BACTERIA; FERMENTATION; FOOD HANDLING; MEAT PRODUCTS; REAL-TIME POLYMERASE CHAIN REACTION; SPAIN; SWINE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS SAKEI; STAPHYLOCOCCUS; STAPHYLOCOCCUS EQUORUM;

EID: 84868479522     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.08.015     Document Type: Article

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