Effect of starter cultures on taste-active amino acids and survival of pathogenic Escherichia coli in dry fermented beef sausages

European Food Research and Technology

Volumn 244, Issue 12, 2018, Pages 2203-2212

  Tang, Kai Xing ^a   Shi, Tiange ^a   Gänzle, Michael ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Dry fermented sausage; E. coli; Free amino acid; Glutamate; Shiga toxin producing; Sterile sausage model

Indexed keywords

AMINO ACIDS; ESCHERICHIA COLI; FERMENTATION; FOOD PROCESSING; LACTIC ACID; QUALITY CONTROL;

DRY FERMENTED SAUSAGE; E. COLI; FREE AMINO ACIDS; GLUTAMATE; SHIGA TOXIN;

MEATS;

EID: 85051164372     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-018-3130-4     Document Type: Article

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