Article
Registered designation of origin areas of fermented food products defined by microbial phenotypes and artificial neural networks.
Applied and environmental microbiology - 1 Oct 1999
Lopes M F, Pereira C I, Rodrigues F M, Martins M P, Mimoso M C, Barros T C, Figueiredo Marques J J, Tenreiro R P, Almeida J S, Barreto Crespo M T
Abstract excerpt
Cheese produced from raw ewes' milk and chouriço, a Portuguese dry fermented sausage, are still produced in a traditional way in certain regions of Portugal by relying on colonization by microbial populations associated with the raw materials, equipment, and local environments. For the purpose of describing the product origins and types of these fermented foods, metabolic phenotypes can be used as descriptors of...
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