Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage

Dry fermented sausages are produced worldwide by well-controlled fermentation processes involving complex microbiota including many bacterial and fungal species with key technological roles. However, to date, fungal diversity on sausage casings during storage has not been fully described. In this co...

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Detalles Bibliográficos
Autores principales: Coton, Monika, Deniel, Franck, Mounier, Jérôme, Joubrel, Rozenn, Robieu, Emeline, Pawtowski, Audrey, Jeuge, Sabine, Taminiau, Bernard, Daube, Georges, Coton, Emmanuel, Frémaux, Bastien
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8601720/
https://www.ncbi.nlm.nih.gov/pubmed/34803951
http://dx.doi.org/10.3389/fmicb.2021.737140

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8601720/
https://www.ncbi.nlm.nih.gov/pubmed/34803951
http://dx.doi.org/10.3389/fmicb.2021.737140

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