Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages

Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the present work was to evaluate the effect of combined starters on the safety and quality of PA preserving its sensory quality. Physicochemical parameter...

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Detalles Bibliográficos
Autores principales: Dias, Igor, Laranjo, Marta, Potes, Maria Eduarda, Agulheiro-Santos, Ana Cristina, Ricardo-Rodrigues, Sara, Fialho, Ana Rita, Véstia, Joana, Fraqueza, Maria J., Oliveira, Margarida, Elias, Miguel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8296885/
https://www.ncbi.nlm.nih.gov/pubmed/34281032
http://dx.doi.org/10.3390/ijerph18137100

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8296885/
https://www.ncbi.nlm.nih.gov/pubmed/34281032
http://dx.doi.org/10.3390/ijerph18137100

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