Effect of the Dry-Cured Fermented Sausage “Salchichón” Processing with a Selected <i>Lactobacillus sakei</i> in <i>Listeria monocytogenes</i> and Microbial Population
In the present work, the effect of processing of dry-cured fermented sausage “salchichón” spiked with the selected <i>Lactobacillus sakei</i> 205 was challenge-tested with low and high levels of <i>L. monocytogenes</i>. The evolution of the natural microbial population throug...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-04-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/4/856 |