Monitoring of a starter culture for fermented sausages by molecular methods
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2005-01-01
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Cocolin, Luca
Urso, Rosalinda
Rantsiou, Kalliopi
Cantoni, Carlo
Comi, Giuseppe
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International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork
The SafePork conference series began in 1996 to bring together international researchers, industry, and government agencies to discuss current Salmonella research and identify research needs pertaining to both pig and pork production. In subsequent years topics of research presented at these conferences expanded to include other chemical and biological hazards to pig and pork production.
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Abstract
The ability of a commercial starter culture to perform a sausage fermentation was evaluated by culture -dependent and -independent methods. The starter culture, as well as the sausage during fermentation, was sampled and strains of lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated.
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Sat Jan 01 00:00:00 UTC 2005