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Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performance in situ and considering technological features of the isolated strains, two mixed selected autochthonous starter cultures (SAS) were designed: (i) SAS-1(More)
Lactic acid bacteria (LAB) and non-pathogenic staphylococci from naturally fermented sausages manufactured in northeastern Argentina were isolated and selected on the basis of physiological, technological, and safety properties. Eighty-seven isolates recovered from four small-scale facilities were studied to evaluate growth and acidification kinetics,(More)
In this paper we report the use of photothermal techniques such as Thermal lens (TL) spectrometry, Photoacoustic and heat capacity, rc p , to determine the thermo-optical parameters, such as thermal conductivity (K), thermal diffusivity (D), specific heat (c p) and the optical path dependence with temperature (ds/dT), of an undoped polycrystalline 3C-SiC.(More)
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