Article

Microbiological hazards and potential of spontaneously fermented game meat sausages: A focus on lactic acid bacteria diversity

2018-03-01

Abstract excerpt

Spontaneously fermented wild boar and deer meat sausages produced in Croatia were physicochemically and microbiologically investigated at different time points of their production. Final products resulted with pH and aw values between 5.04–5.53 and 0.83–0.87, respectively. The histamine concentration was below 5.0 mg/kg whereas tyramine content ranged from 47.3 to 219.0 mg/kg. A total of 917 isolated lactic acid b...

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Literature Corpus work: b4efae16-6974-5980-bbc4-612aad779adf
DOI: 10.1016/j.lwt.2017.11.017

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