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Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages

Enterococcus faecium SE920, Debaryomyces hansenii FHSCC 253H, Penicillium chrysogenum CECT 20922, producer of the antifungal protein PgAFP, and this protein itself have previously been proposed to control toxigenic molds in dry-cured meat products. However, their effects on the usual microbial popul...

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Detalles Bibliográficos
Autores principales:	Álvarez, Micaela, Andrade, María J., García, Carmen, Rondán, Juan J., Núñez, Félix
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7589790/ https://www.ncbi.nlm.nih.gov/pubmed/33096605 http://dx.doi.org/10.3390/foods9101505

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