Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter Cultures

In this work, the effect of the use of two autochthonous starter cultures (Lactobacillus sakei LS131 + Staphylococcus equorum SA25 (EQU), or L. sakei LS131 + Staphylococcus saprophyticus SB12 (SAP)) on the physicochemical, microbiological, proteolytic and lipolytic changes taking place during the ma...

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Detalles Bibliográficos
Autores principales: Rodríguez-González, Miriam, Fonseca, Sonia, Centeno, Juan A., Carballo, Javier
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7762419/
https://www.ncbi.nlm.nih.gov/pubmed/33297564
http://dx.doi.org/10.3390/foods9121813

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7762419/
https://www.ncbi.nlm.nih.gov/pubmed/33297564
http://dx.doi.org/10.3390/foods9121813

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