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- Pisacane, Vincenza; Callegari, Maria Luisa; Puglisi, Edoardo; Dallolio, Giuliano; Rebecchi, Annalisa
- International journal of food microbiology 2015 v.207 pp. 57-65
- Lactobacillus curvatus, etc ; Arcobacter; Brochothrix thermosphacta; Enterococcus; Gram-negative bacteria; Lactobacillus sakei; Staphylococcus saprophyticus; Staphylococcus xylosus; biodiversity; catalase; fermentation; ingredients; meat; meat aging; salami; sausages; starter cultures; swine; Show all 18 Subjects
- ... In this study the bacterial biodiversity, during the maturation process of traditional sausages (Salame Mantovano), produced with two different kinds of casing (hog middle or “Crespone” and hog bung or “Gentile”), was investigated by means of culture-dependent and -independent methods. In order to assess the natural variability linked to the type of casing used in production, the ingredients, as w ...