Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of <i>salchichónes</i>, a type of Spanish fermented sausages.

García-López, J David; Barbieri, Federica; Baños, Alberto; Madero, Jose Manuel Garcia; Gardini, Fausto; Montanari, Chiara; Tabanelli, Giulia

Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages.

García-López, J David; Barbieri, Federica; Baños, Alberto; Madero, Jose Manuel Garcia; Gardini, Fausto; Montanari, Chiara; Tabanelli, Giulia.

Afiliación

García-López JD; Department of Microbiology, DOMCA S.A.U, 18620, Alhendín, Spain.
Barbieri F; Department of Agricultural and Food Sciences, University of Bologna, 47521, Cesena, Italy.
Baños A; Department of Microbiology, DOMCA S.A.U, 18620, Alhendín, Spain.
Madero JMG; Department of Microbiology, DOMCA S.A.U, 18620, Alhendín, Spain.
Gardini F; Department of Agricultural and Food Sciences, University of Bologna, 47521, Cesena, Italy.
Montanari C; Department of Agricultural and Food Sciences, University of Bologna, 47521, Cesena, Italy.
Tabanelli G; Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, 47521, Cesena, Italy.

Curr Res Food Sci ; 7: 100615, 2023.

Article en En | MEDLINE | ID: mdl-37881335

Palabras clave

Autochthonous starter strains; Biogenic amines; Bioprotective cultures; Fermented sausages; Listeria monocytogenes

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Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Curr Res Food Sci Año: 2023 Tipo del documento: Article País de afiliación: España

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Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Curr Res Food Sci Año: 2023 Tipo del documento: Article País de afiliación: España