The microbial ecology of a typical Italian salami during its natural fermentation.

@article{Aquilanti2007TheME,
  title={The microbial ecology of a typical Italian salami during its natural fermentation.},
  author={Lucia Aquilanti and Sara Santarelli and Gloria Silvestri and Andrea Osimani and Annalisa Petruzzelli and Francesca De Clementi},
  journal={International journal of food microbiology},
  year={2007},
  volume={120 1-2},
  pages={
          136-45
        }
}
We have investigated the bacteria and yeast ecology of the typical Italian Ciauscolo salami that is produced in Central Italy using a polyphasic approach based on culture-dependent and -independent methods. The physico-chemical analyses showed a progressive drop in pH and water activity (aw) during ripening. The viable counts revealed a dominance of lactic acid bacteria (LAB) over coagulase negative cocci (CNC) and yeasts. From the molecular identification of the isolates, the prevalence of… CONTINUE READING

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