Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quality of a smoked fermented sausage, <i>Painho...

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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 João Fraqueza, Margarida Oliveira, Miguel Elias
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Microorganisms
Subjects:
smoked fermented sausages
<i>Painho da Beira Baixa</i>
starter cultures
biogenic amines
food safety
food quality
Online Access:https://www.mdpi.com/2076-2607/8/5/686

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https://www.mdpi.com/2076-2607/8/5/686

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