Sausage fermentation and starter cultures in the era of molecular biology methods

International Journal of Food Microbiology

Volumn 279, Issue , 2018, Pages 26-32

  Franciosa, Irene ^a   Alessandria, Valentina ^a   Dolci, Paola ^a   Rantsiou, Kalliopi ^a   Cocolin, Luca ^a  

^a UNIVERSITY OF TURIN   (Italy)

Author keywords

Bioprotection; Coagulase negative cocci; Ecology; Lactic acid bacteria; Metagenomics; Metataxonomics; Starter cultures

Indexed keywords

ARTICLE; BIOPROTECTION; COAGULASE NEGATIVE COCCUS; ECOLOGY; FERMENTATION; FILAMENTOUS FUNGUS; FOOD CONTROL; GRAM NEGATIVE BACTERIUM; LACTIC ACID BACTERIUM; MEAT; METAGENOMICS; METATAXONOMICS; MOLECULAR BIOLOGY; NEXT GENERATION SEQUENCING; NONHUMAN; OMICS; PROTECTION; YEAST; ANIMAL; BIOREACTOR; CLASSIFICATION; EUROPE; GENETICS; HIGH THROUGHPUT SEQUENCING; LACTOBACILLALES; METABOLISM; MICROBIOLOGY; PHYSIOLOGY; PROCEDURES;

ANIMALS; BIOREACTORS; EUROPE; FERMENTATION; FOOD MICROBIOLOGY; HIGH-THROUGHPUT NUCLEOTIDE SEQUENCING; LACTOBACILLALES; MEAT; MEAT PRODUCTS;

EID: 85046167735     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2018.04.038     Document Type: Article

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