Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening.

@article{BoverCid2009RelationshipsBM,
  title={Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening.},
  author={Sara Bover-Cid and Sandra Torriani and Veronica Gatto and Rosanna Tofalo and Giovanna Suzzi and Nicoletta Belletti and Fausto Gardini},
  journal={Journal of applied microbiology},
  year={2009},
  volume={106 4},
  pages={1397-407}
}
AIMS To evaluate the concomitant effects of three technological variables (fermentation temperature, NaCl and glucose added to the meat batter) on diamines (cadaverine, putrescine and histamine) accumulation and microbial changes during ripening of dry fermented sausages. METHODS AND RESULTS The variables were modulated according to an experimental design and predictive mathematical models were obtained. The models indicated that the sausages were characterized by low histamine amount… CONTINUE READING

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