Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages

Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages

Dry fermented sausage innovation trends are linked to consumer preferences for clean label and sodium-reduced foods. This study aims to evaluate the effect of the formulation and production process temperature on the dynamics of bacterial communities in fuet-type dry fermented sausages using metatax...

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Bibliographic Details
Main Authors: Núria Ferrer-Bustins, Belén Martín, Mar Llauger, Ricard Bou, Sara Bover-Cid, Anna Jofré
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Fermentation
Subjects:
metataxonomics
sodium reduction
meat fermentation
clean label
16S rRNA
Zn(II)PPIX
Online Access:https://www.mdpi.com/2311-5637/9/4/403

Internet

https://www.mdpi.com/2311-5637/9/4/403

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