Article

Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive

2015-09-01

Abstract excerpt

Lactic acid bacteria (LAB) and non-pathogenic staphylococci from naturally fermented sausages manufactured in northeastern Argentina were isolated and selected on the basis of physiological, technological, and safety properties. Eighty-seven isolates recovered from four small-scale facilities were studied to evaluate growth and acidification kinetics, nitrate-reductase, proteolytic, lipolytic, decarboxylase, and a...

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Literature Corpus work: 2e1c86e4-33b5-58fb-9ac3-4b32f718d14e
DOI: 10.1007/s13213-014-1010-0

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