Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage

Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage

Dry fermented sausages are produced worldwide by well-controlled fermentation processes involving complex microbiota including many bacterial and fungal species with key technological roles. However, to date, fungal diversity on sausage casings during storage has not been fully described. In this co...

Full description

Bibliographic Details
Main Authors: Monika Coton, Franck Deniel, Jérôme Mounier, Rozenn Joubrel, Emeline Robieu, Audrey Pawtowski, Sabine Jeuge, Bernard Taminiau, Georges Daube, Emmanuel Coton, Bastien Frémaux
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-11-01
Series:Frontiers in Microbiology
Subjects:
fermented sausages
microbial ecology
metabarcoding
fungi
mycotoxins
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2021.737140/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2021.737140/full

Similar Items