Competition between Starter Cultures and Wild Microbial Population in Sausage Fermentation: A Case Study Regarding a Typical Italian Salami (Ventricina)

The work reports a case study describing how the competition wild microflora vs. starter cultures affects the final product characteristics. This study regards an industrial lot of Ventricina, an Italian long-ripened traditional fermented sausages, produced using starter cultures. After ripening, so...

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Detalles Bibliográficos
Autores principales: Montanari, Chiara, Barbieri, Federica, Gardini, Fausto, Tabanelli, Giulia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8467601/
https://www.ncbi.nlm.nih.gov/pubmed/34574248
http://dx.doi.org/10.3390/foods10092138

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8467601/
https://www.ncbi.nlm.nih.gov/pubmed/34574248
http://dx.doi.org/10.3390/foods10092138

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