Lactic Acid Bacteria: Variability Due to Different Pork Breeds, Breeding Systems and Fermented Sausage Production Technology

Changes in the ecology of the various lactic acid bacteria (LAB) species, which are involved in traditional fermented sausages, were investigated in the light of the use of different breeds of pork, each of which was raised in two different environments and processed using two different technologies...

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Detalles Bibliográficos
Autores principales: Comi, Giuseppe, Muzzin, Alessia, Corazzin, Mirco, Iacumin, Lucilla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142627/
https://www.ncbi.nlm.nih.gov/pubmed/32183247
http://dx.doi.org/10.3390/foods9030338

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142627/
https://www.ncbi.nlm.nih.gov/pubmed/32183247
http://dx.doi.org/10.3390/foods9030338

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