Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
9441831 | Food Microbiology | 2005 | 10 Pages |
Abstract
Two strains were selected using a multi-variate analysis. Both of them showed a panel of properties highly desirable in sausage fermentation. We propose the use of these strains, in combination with coagulase-negative staphylococci as starter cultures in the studied small-scale facility in order to improve and standardize sausage safety and quality while preserving their typicality.
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Authors
Salim Ammor, Eric Dufour, Monique Zagorec, Stéphane Chaillou, Isabelle Chevallier,