Microbial spoilage of portuguese chouriço along shelf life period

Microbial flora of portuguese chouriço (Alentejano (A) and Ribatejano (R)) with abnormal sensorial characteristics along shelf life was studied. Mesophilic anaerobic bacteria, enterococci, mesophilic sporeformers, coliforms, coagulase-positive staphylococci, sulphite reducing clostridia, Clostridium...

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Detalles Bibliográficos
Autores principales: de Jesus da Silva Matos, Teresa, Bruno-Soares, Arminda, Azevedo, António Amaral
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Brazilian Society of Microbiology 2013
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3804184/
https://www.ncbi.nlm.nih.gov/pubmed/24159290
http://dx.doi.org/10.1590/S1517-83822013000100014
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author de Jesus da Silva Matos, Teresa
Bruno-Soares, Arminda
Azevedo, António Amaral
author_facet de Jesus da Silva Matos, Teresa
Bruno-Soares, Arminda
Azevedo, António Amaral
author_sort de Jesus da Silva Matos, Teresa
collection PubMed
description Microbial flora of portuguese chouriço (Alentejano (A) and Ribatejano (R)) with abnormal sensorial characteristics along shelf life was studied. Mesophilic anaerobic bacteria, enterococci, mesophilic sporeformers, coliforms, coagulase-positive staphylococci, sulphite reducing clostridia, Clostridium perfringens, moulds and yeasts were the most representative in both types of chouriço.
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spelling pubmed-38041842013-10-24 Microbial spoilage of portuguese chouriço along shelf life period de Jesus da Silva Matos, Teresa Bruno-Soares, Arminda Azevedo, António Amaral Braz J Microbiol Short Communication Microbial flora of portuguese chouriço (Alentejano (A) and Ribatejano (R)) with abnormal sensorial characteristics along shelf life was studied. Mesophilic anaerobic bacteria, enterococci, mesophilic sporeformers, coliforms, coagulase-positive staphylococci, sulphite reducing clostridia, Clostridium perfringens, moulds and yeasts were the most representative in both types of chouriço. Brazilian Society of Microbiology 2013-05-31 /pmc/articles/PMC3804184/ /pubmed/24159290 http://dx.doi.org/10.1590/S1517-83822013000100014 Text en Copyright © 2013, Sociedade Brasileira de Microbiologia All the content of the journal, except where otherwise noted, is licensed under a Creative Commons License CC BY-NC.
spellingShingle Short Communication
de Jesus da Silva Matos, Teresa
Bruno-Soares, Arminda
Azevedo, António Amaral
Microbial spoilage of portuguese chouriço along shelf life period
title Microbial spoilage of portuguese chouriço along shelf life period
title_full Microbial spoilage of portuguese chouriço along shelf life period
title_fullStr Microbial spoilage of portuguese chouriço along shelf life period
title_full_unstemmed Microbial spoilage of portuguese chouriço along shelf life period
title_short Microbial spoilage of portuguese chouriço along shelf life period
title_sort microbial spoilage of portuguese chouriço along shelf life period
topic Short Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3804184/
https://www.ncbi.nlm.nih.gov/pubmed/24159290
http://dx.doi.org/10.1590/S1517-83822013000100014
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