Autochthonous fungi are central components in microbial community structure in raw fermented sausages

Raw meat sausage represents a unique ecological niche rich in nutrients for microbial consumption, making it particularly vulnerable to microbial spoilage. Starter cultures are applied to improve product stability and safety as well as flavour characteristics. However, the influence of starter cultu...

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Detalles Bibliográficos
Autores principales: Zwirzitz, Benjamin, Thalguter, Sarah, Wetzels, Stefanie U., Stessl, Beatrix, Wagner, Martin, Selberherr, Evelyne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Thematic Issue on Microbial Biotechnology for Food Production
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9049617/
https://www.ncbi.nlm.nih.gov/pubmed/34739743
http://dx.doi.org/10.1111/1751-7915.13950

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9049617/
https://www.ncbi.nlm.nih.gov/pubmed/34739743
http://dx.doi.org/10.1111/1751-7915.13950

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