Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages

Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages

In this work, two autochthonous LAB strains (Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6), isolated from spontaneously fermented sausages produced in Spain, were tested to produce Spanish fermented sausages (salchichón) in pilot plants, due to their promising technologica...

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Bibliographic Details
Main Authors: J. David García-López, Federica Barbieri, Alberto Baños, Jose Manuel Garcia Madero, Fausto Gardini, Chiara Montanari, Giulia Tabanelli
Format: Article
Language:English
Published: Elsevier 2023-01-01
Series:Current Research in Food Science
Subjects:
Autochthonous starter strains
Fermented sausages
Bioprotective cultures
Listeria monocytogenes
Biogenic amines
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927123001831

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http://www.sciencedirect.com/science/article/pii/S2665927123001831

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