Effects of Lactobacillus plantarum Bacteriocinogenic Culture on Physicochemical, Microbiological, and Sensorial Characteristics of “Chouriço Vinha d´Alhos”, a Traditional Portuguese Sausage

Effects of Lactobacillus plantarum Bacteriocinogenic Culture on Physicochemical, Microbiological, and Sensorial Characteristics of “Chouriço Vinha d´Alhos”, a Traditional Portuguese Sausage

Background: “Chouriço Vinha d’Alhos” is a traditional fermented dry meat sausage from North of Portugal. The aim of this work was to evaluate the effects of a fresh and a lyophilized bioprotective Lactobacillus plantarum ST153Ch culture, on an industrial scal...

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Bibliographic Details
Main Authors: A. Macieira, D. Barros, M. Vaz-Velho, R. Pinheiro, S. Fonseca, H. Albano, P. Teixeira
Format: Article
Language:English
Published: Shahid Sadoughi University of Medical Sciences 2018-12-01
Series:Journal of Food Quality and Hazards Control
Subjects:
Meat Products
Lactobacillus plantarum
Food Analysis
Food Safety
Online Access:http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-80-2&slc_lang=en&sid=1

Internet

http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-80-2&slc_lang=en&sid=1

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