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...
Guardado en:
Autores principales: | Monika Coton, Franck Deniel, Jérôme Mounier, Rozenn Joubrel, Emeline Robieu, Audrey Pawtowski, Sabine Jeuge, Bernard Taminiau, Georges Daube, Emmanuel Coton, Bastien Frémaux |
---|---|
Formato: | article |
Lenguaje: | EN |
Publicado: |
Frontiers Media S.A.
2021
|
Materias: | |
Acceso en línea: | https://doaj.org/article/8df322c7b0c44f959d5d7f1df6c98e5c |
Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares
-
The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties
por: Gramatina Ilze, et al.
Publicado: (2021) -
Can Polyphenols be used as Natural Preservatives in Fermented Sausages?
por: Aleksandra Nikolić, et al.
Publicado: (2020) -
Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity
por: Federica Barbieri, et al.
Publicado: (2021) -
Detection of Toxoplasma gondii in swine sausages
por: DE OLIVEIRA MENDONÇA,ANDRÉ, et al.
Publicado: (2004) -
Genotyping of Toxoplasma gondii strains detected in pork sausage
por: VIEIRA DA SILVA,ARISTEU, et al.
Publicado: (2005)