文章基本信息

标题：Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)
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作者：Noelia Z. Palavecino Prpich ; Marcela P. Castro ; María E. Cayr 等
期刊名称：International Journal of Food Science
电子版ISSN：2314-5765
出版年度：2015
卷号：2015
DOI：10.1155/2015/931970
出版社：Hindawi Publishing Corporation
摘要：Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performance in situ and considering technological features of the isolated strains, two mixed selected autochthonous starter cultures (SAS) were designed: (i) SAS-1 (Lactobacillus sakei 487