<i>Staphylococcus</i> spp. and <i>Lactobacillus sakei</i> Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages

<i>Staphylococcus</i> spp. and <i>Lactobacillus sakei</i> Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages

<i>Paio do Alentejo</i> (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA. Physicochemical parameters, m...

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Bibliographic Details
Main Authors: Igor Dias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, Maria João Fraqueza, Margarida Oliveira, Miguel Elias
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Fermentation
Subjects:
dry-fermented sausages
<i>Paio do Alentejo</i>
food safety
starter cultures
biogenic amines
foodborne pathogens
Online Access:https://www.mdpi.com/2311-5637/8/2/49

Internet

https://www.mdpi.com/2311-5637/8/2/49

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