Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

Abstract

Fermentation is one of the oldest methods of processing and preserving foods (Hansen, 2002). Fermented sausages are characterized by their low moisture content and the resulting low water activity (AW) as well as the presence of lactic acid in an amount that imparts a distinctive and pleasant taste to the final product. The processing of these products by… (More)

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Cite this paper

@inproceedings{DALLA2015UseOS, title={Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage}, author={Osmar Roberto DALLA and Renata Ernlund Freitas de Macedo and Herta Stutz and DALLA SANTA and C M Zanette and Renato Jo{\~a}o Sossela}, year={2015} }