Comparison of Antilisterial Effects of Two Strains of Lactic Acid Bacteria during Processing and Storage of a Portuguese Salami-like Product “Alheira”

Comparison of Antilisterial Effects of Two Strains of Lactic Acid Bacteria during Processing and Storage of a Portuguese Salami-like Product “Alheira”

Traditional smoked and/or cured salami-like products are much appreciated by Southwest European consumers. However modern consumers require products that not only have high appealing sensory attributes but are also safe. In this work the effect of the application of two bacteriocinogenic lactic acid...

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Bibliographic Details
Main Authors: M. Vaz-Velho, S. Jácome, L. Noronha, S. Todorov, S. Fonseca, R. Pinheiro, A. Morais, J. Silva, P. Teixeira
Format: Article
Language:English
Published: AIDIC Servizi S.r.l. 2013-06-01
Series:Chemical Engineering Transactions
Online Access:https://www.cetjournal.it/index.php/cet/article/view/6696

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