Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview

  • Published 2016

Abstract

Most European fermented dry sausages still follow the traditional procedures in which fermentation and ripening depend on the activities of heterogeneous microbial communities, largely dominated by lactic acid bacteria (LAB) whose contribution primarily relies on the production of organic acids and volatile compounds, and coagulase negative cocci (CNC… (More)

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Cite this paper

@inproceedings{2016EcologyOL, title={Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview}, author={}, year={2016} }