Effect of the Dry-Cured Fermented Sausage “Salchichón” Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population

In the present work, the effect of processing of dry-cured fermented sausage “salchichón” spiked with the selected Lactobacillus sakei 205 was challenge-tested with low and high levels of L. monocytogenes. The evolution of the natural microbial population throughout the “salchichón” ripening was als...

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Detalles Bibliográficos
Autores principales: Martín, Irene, Rodríguez, Alicia, Sánchez-Montero, Lourdes, Padilla, Patricia, Córdoba, Juan J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8071108/
https://www.ncbi.nlm.nih.gov/pubmed/33920797
http://dx.doi.org/10.3390/foods10040856

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8071108/
https://www.ncbi.nlm.nih.gov/pubmed/33920797
http://dx.doi.org/10.3390/foods10040856

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