Impact of pre-selected autochthonous starter cultures on the flavor quality of Iberian dry-fermented "salchichón" sausage with different ripening processes.

Abstract

UNLABELLED The purpose of this study was to investigate the impact on flavor quality of 2 autochthonous starter cultures in the manufacture of Iberian dry-fermented "sálchichón." A total of 2 strains of Pediococcus acidilactici (MS200 and MS198) were combined individually with a strain of Staphylococcus vitulus (RS34) to obtain 2 starter cultures: P200S34… (More)
DOI: 10.1111/j.1750-3841.2011.02425.x

Topics

7 Figures and Tables

Slides referencing similar topics