Microbial characterisation of fermented meat products from the Sicilian swine breed “Suino Nero Dei Nebrodi”

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

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The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovská Klobása)

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Influence of autochthonous starter cultures on microbial dynamics and chemical-physical features of traditional fermented sausages of Basilicata region

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PRESENCE OF ENTEROCOCCI IN RAW COW'S MILK AND “PUZZONE DI MOENA” CHEESE

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Intraspecies Genomic Diversity and Natural Population Structure of the Meat-Borne Lactic Acid Bacterium Lactobacillus sakei

(2008) S. Chaillou et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami

(2008) Maristela Cortez Sawitzki et al.   Food Science and Technology

Effects ofLactobacillus plantarumandStaphylococcus xylosuson the Quality Characteristics of Dry Fermented Sausage “Sucuk”

(2008) G. Kaban et al.   JOURNAL OF FOOD SCIENCE

Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages

(2008) María J. Benito et al.   MEAT SCIENCE

Use of starter cultures of dairy origin in the production of Salame nostrano, an Italian dry-cured sausage

(2007) B.T. Cenci-Goga et al.   MEAT SCIENCE

Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages

(2007) Raffaella Di Cagno et al.   MEAT SCIENCE