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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

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