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Bearing in mind the insufficiency of commercialized starters for the manufacture of french dried sausage, a starter (Micrococci and Lactobacilli) named Lyoflore was perfected and tested during ten months in three factories. The results obtained show the value of this additif: acceleration in maturity, rapid acidification, inhibition of undesirable bacteria,(More)
190 Lactobacilli strains originating from saucisson produced in France, were isolated. The use of numerical taxonomy enabled 6 representative taxa to be established, defined by average biochemical profiles, differing greatly from those of Lactobacilli from dairy origins. Two groups of tests seem to be of particular interest in order to characterize these(More)
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