MICROBIOLOGICAL EVOLUTION OF DACIA SAUSAGE, A DRY CURED ROMANIAN SAUSAGE
Selected starter cultures were used to produce the traditional Romanian dry cured sausage, Dacia. A control sausage was produced without starter culture (sausage A), one with L. sakei CECT 5964 and S. equorum SA25 (sausage B) and one with L. sakei CECT 5964, S. equorum SA25 and L. acidophilus CECT 9...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2011-09-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/dwnl.php?id=CSCC6201103V03S01A0006 |