
Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage
Keywords: Dry fermented sausage; Lactobacillus plantarum; Staphylococcus xylosus; Microbiological characteristics; Biochemical characteristics; Sensorial characteristics