Characterization of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage

Author： Coppola R.   Giagnacovo B.   Iorizzo M.   Grazia L.  

Publisher： Elsevier

ISSN： 0740-0020

Source： Food Microbiology, Vol.15, Iss.3, 1998-06, pp. : 347-353

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage

By Coppola R.   Iorizzo M.   Saotta R.   Sorrentino E.   Grazia L.  

Food Microbiology, Vol. 14, Iss. 1, 1997-01 ,pp. : 47-53

Academic Press

Access to resources Recommend Favorite

Characterization of Micrococcaceae isolated from dry fermented sausage

By Papamanoli E.   Kotzekidou P.   Tzanetakis N.   Litopoulou-Tzanetaki E.  

Food Microbiology, Vol. 19, Iss. 5, 2002-10 ,pp. : 441-449

Academic Press

Access to resources Recommend Favorite

Bacteriocin-producing lactobacilli in Spanish-style fermented sausages: characterization of bacteriocins

By Aymerich M.T.   Garriga M.   Monfort J.M.   Nes I.   Hugas M.  

Food Microbiology, Vol. 17, Iss. 1, 2000-02 ,pp. : 33-45

Elsevier

Access to resources Recommend Favorite

Development of mathematical model to describe the acidification occurring during the ripening of dry fermented sausage

By Bello J.   Sanchez-Fuertes M.A.  

Food Chemistry, Vol. 59, Iss. 1, 1997-05 ,pp. : 101-105

Elsevier

Access to resources Recommend Favorite

Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy

By Mauriello G.   Casaburi A.   Blaiotta G.   Villani F.  

Meat Science, Vol. 67, Iss. 1, 2004-05 ,pp. : 149-158

Elsevier

Access to resources Recommend Favorite