Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approaches.

Abstract

In Italy, fermented sausages (called "salami") are consumed in large quantities. Salami samples from a local meat factory in the area of Torino were analyzed at 0, 3, 7, 30 and 45 days of ripening. Swab samples from the production environment were also collected at the beginning of the experiment. The diversity of metabolically active microbiota occurring… (More)
DOI: 10.1016/j.ijfoodmicro.2015.01.016

Topics

  • Presentations referencing similar topics