The effect of some gram-negative bacteria on the ripening and quality of dry sausage
The possible use of gram-negative bacteria as starter cultures in dry sausage was studied by inoculating the following gram-negative bacteria into dry sausage both alone and with Lactobacillus plantarum: Aeromonas x, Aeromonas 19. Vibrio costicolus, Achromobacter 22, Achromobacter guttatus, Achromob...
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| Format: | Article |
| Language: | English |
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Scientific Agricultural Society of Finland
1977-04-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/71931 |