Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity

The wide array of spontaneously fermented sausages of the Mediterranean area can represent a reservoir of microbial biodiversity and can be an important source of new technological and functional strains able to preserve product properties, counteracting the impoverishment of their organoleptic typi...

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Detalles Bibliográficos
Autores principales: Barbieri, Federica, Tabanelli, Giulia, Montanari, Chiara, Dall’Osso, Nicolò, Šimat, Vida, Smole Možina, Sonja, Baños, Alberto, Özogul, Fatih, Bassi, Daniela, Fontana, Cecilia, Gardini, Fausto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624356/
https://www.ncbi.nlm.nih.gov/pubmed/34828970
http://dx.doi.org/10.3390/foods10112691

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624356/
https://www.ncbi.nlm.nih.gov/pubmed/34828970
http://dx.doi.org/10.3390/foods10112691

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