Biogenic amine producing capability of bacterial populations isolated during processing of different types of dry fermented sausages

In order to assess the distribution of the biogenic amine (BA) producing capability within the bacterial populations occurring during production of dry fermented sausages, four different types of sausage processing, three with the use of starter cultures and one without, were investigated. All the m...

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Bibliographic Details
Main Authors: M. Vincenzini, O. Franci, S. Guerrini, S. Mangani
Format: Article
Language:English
Published: Taylor & Francis Group 2010-04-01
Series:Italian Journal of Animal Science
Subjects:
Online Access:http://www.aspajournal.it/index.php/ijas/article/view/1612