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

Zwirzitz, Benjamin; Thalguter, Sarah; Wetzels, Stefanie U; Stessl, Beatrix; Wagner, Martin; Selberherr, Evelyne

Zwirzitz, Benjamin; Thalguter, Sarah; Wetzels, Stefanie U; Stessl, Beatrix; Wagner, Martin; Selberherr, Evelyne.

Afiliação

Zwirzitz B; Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria.
Thalguter S; Austrian Competence Centre for Feed and Food Quality, Safety and Innovation FFoQSI GmbH, Tulln, Austria.
Wetzels SU; Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria.
Stessl B; Austrian Competence Centre for Feed and Food Quality, Safety and Innovation FFoQSI GmbH, Tulln, Austria.
Wagner M; Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria.
Selberherr E; Austrian Competence Centre for Feed and Food Quality, Safety and Innovation FFoQSI GmbH, Tulln, Austria.

Microb Biotechnol ; 15(5): 1392-1403, 2022 05.

Article em En | MEDLINE | ID: mdl-34739743

Assuntos

Lactobacillus; Microbiota; Contagem de Colônia Microbiana; Fermentação; Microbiologia de Alimentos; Fungos/genética; Lactobacillus/genética; RNA Ribossômico 16S/genética

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Microbiota / Lactobacillus Tipo de estudo: Prognostic_studies Idioma: En Revista: Microb Biotechnol Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Áustria

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