Co-Inoculation with <i>Staphylococcus equorum</i> and <i>Lactobacillus sakei</i> Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages

Co-Inoculation with <i>Staphylococcus equorum</i> and <i>Lactobacillus sakei</i> Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages

Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the present work was to evaluate the effect of combined starters on the safety and quality of PA preserving its sensory quality. Physicochemical parameter...

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Bibliographic Details
Main Authors: Igor Dias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, Ana Rita Fialho, Joana Véstia, Maria J. Fraqueza, Margarida Oliveira, Miguel Elias
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:International Journal of Environmental Research and Public Health
Subjects:
dry-cured sausages
starter cultures
staphylococci
lactic acid bacteria
food safety
biogenic amines
Online Access:https://www.mdpi.com/1660-4601/18/13/7100

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https://www.mdpi.com/1660-4601/18/13/7100

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