Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages-Reference-Cited by-同舟云学术

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

Published:2023 Issue: Volume:7 Page:100615
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

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

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference74 articles.

1. Lactic acid bacteria: classification and physiology;Axelsson,2004

2. Metabolism of Lactobacillus sakei Chr82 in the presence of different amounts of fermentable sugars;Barbieri;Foods,2020

3. Insights in the metabolomic diversity of Latilactobacillus sakei;Barbieri;Foods,2022

4. Biogenic amine production by lactic acid bacteria: a review;Barbieri;Foods,2019

5. Mediterranean spontaneously fermented sausages: spotlight on microbiological and quality features to exploit their bacterial biodiversity;Barbieri;Foods,2021

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1. Microbial bioprotection: An opportunity to improve safety and quality of meat products in a sustainable way;Meat Science;2024-08

2. Pedodiversity and Organic Matter Dynamics in the North Apennines (Italy): Relationships among Soil Types, Biodiversity, and Ecological Functionality;Forests;2024-02-11

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