Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides.

Abstract excerpt

Blood sausage, a widely consumed traditional product, would benefit from an increased commercial life. It is therefore pertinent to investigate the type, the evolution, and the behaviour of the Lactic Acid Bacteria responsible for their spoilage. This study aims to clarify the role played by Weissella viridescens and Leuconostoc mesenteroides, identified as their principal spoilage agents in vacuum-packaged...

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