Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures
Abstract
Four batches of Milano-type dry fermented sausages were industrially produced to evaluate the effects of two different lactic acid bacteria starter cultures (Lactobacillus sakei and Pediococcus pentosaceus) and diameter on physico-chemical, microbiological and aroma characteristics during processing and in the final products. Values of aw and pH were similar in the final sausages. Lactic acid bacteria counts were high and slightly influenced by...
Paper Details
Title
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures
Published Date
Apr 1, 2018
Journal
Volume
22
Pages
9 - 18
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