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- Gardini, Fausto, et al. Show all 11 Authors
- International journal of food microbiology 2018 v.280 pp. 78-86
- Bacteroidetes; Brochothrix thermosphacta; Lactobacillus curvatus; Lactobacillus sakei; Leuconostoc carnosum; Leuconostoc mesenteroides; Serratia; Staphylococcus; aerobes; bacterial communities; biogenic amines; biotypes; carbon dioxide; ethanol; gastrointestinal system; genes; genotyping; ketones; lactic acid; lactic acid bacteria; mammals; metabolism; oxygen; pH; random amplified polymorphic DNA technique; ribosomal RNA; sausages; shelf life; storage temperature; volatile compounds
- ... Ten lots of industrial raw sausages in modified atmosphere (CO2 30%, O2 70%), produced in the same plant over 7 months, were analyzed at the day after production (S samples) and at the end of shelf life (E samples), after 12 days storage at 7 °C to simulate thermal abuse. Quality of the products was generally compromised by storage at 7 °C, with only 3 E samples without alterations. During the she ...