Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity

Authors

Keywords

Llama meat, Fermented sausages, High-Throughput Sequencing (HTS), Lactobacillus sakei, RAPD, Technological properties

Journal

Volume 236, Issue -, Pages 17-25

Publisher

Elsevier BV

Online

2016-07-16

DOI

10.1016/j.ijfoodmicro.2016.07.002

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