Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters

Author:

Chaves-López Clemencia,Serio Annalisa,Mazzarrino Giovanni,Martuscelli Maria,Scarpone Emidio,Paparella Antonello

Funder

PRIN 2008

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference48 articles.

1. Official Methods of Analysis;AOAC,2002

2. Comparative antibacterial and antifungal effects of some phenolic compounds;Aziz;Microbios,1998

3. Effects of starter cultures on the formation of flavor compounds in dry sausage;Berdagué;Meat Sci.,1993

4. On the in-vitro antimicrobial activity of oleuropein and hydroxytyrosol;Bisignano;J. Pharm. Pharmacol.,1999

5. 3,4-DHPEA-EA from Olea Europaea L. is effective against standard and clinical isolates of Staphylococcus sp;Bisignano;Ann. Clin. Microbiol. Antimicrob.,2014

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