Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages

Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. In the present study, spontaneously fermented goat meat sausages were created an...

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Detalles Bibliográficos
Autores principales: Nediani, Miriam T., García, Luis, Saavedra, Lucila, Martínez, Sandra, López Alzogaray, Soledad, Fadda, Silvina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5488097/
https://www.ncbi.nlm.nih.gov/pubmed/28513575
http://dx.doi.org/10.3390/microorganisms5020026

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5488097/
https://www.ncbi.nlm.nih.gov/pubmed/28513575
http://dx.doi.org/10.3390/microorganisms5020026

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