Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats

Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats

European fermented meat products are prepared according to a wide variety of different recipes and processing conditions, which can influence their fermentative microbiota. However, due to the diverse processing conditions applied across Europe, it remained unclear to which degree bacterial heteroge...

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Bibliographic Details
Main Authors: Emiel Van Reckem, Wim Geeraerts, Christina Charmpi, David Van der Veken, Luc De Vuyst, Frédéric Leroy
Format: Article
Language:English
Published: Frontiers Media S.A. 2019-10-01
Series:Frontiers in Microbiology
Subjects:
meat fermentation
meat microbiota
European fermented meat products
geographical origin
starter cultures
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2019.02302/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2019.02302/full

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