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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

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