An indigenous bacterial consortium from Argentinean traditional dry sausages as a pilot-scale fermentation starter Article

Rivas, Gabriel Alejandro, Francioni, Julian, Sanchez, Mariana et al. (2024). An indigenous bacterial consortium from Argentinean traditional dry sausages as a pilot-scale fermentation starter . 18(1), 516-528. 10.1007/s11694-023-02189-9

cited authors

  • Rivas, Gabriel Alejandro; Francioni, Julian; Sanchez, Mariana; La Hens, Danay Valdes; Semorile, Liliana Carmen; Delfederico, Lucrecia

authors

publication date

  • January 1, 2024

keywords

  • ANTIBIOTIC-RESISTANCE
  • Argentinian sausage
  • BIOGENIC-AMINE CONTENT
  • COAGULASE-NEGATIVE STAPHYLOCOCCI
  • CULTURES
  • Coagulase negative cocci
  • Dry-fermented sausage
  • Food Science & Technology
  • LACTIC-ACID BACTERIA
  • LACTOBACILLUS
  • Lactic acid bacteria
  • Life Sciences & Biomedicine
  • MEAT-PRODUCTS
  • PROTEOLYTIC CHANGES
  • Pilot scale autochthonous starter
  • SAFETY
  • SHELF-LIFE
  • Science & Technology

Digital Object Identifier (DOI)

publisher

  • SPRINGER

start page

  • 516

end page

  • 528

volume

  • 18

issue

  • 1