| dc.contributor.author |
Ammor, M |
en |
| dc.contributor.author |
Mayo, B |
en |
| dc.date.accessioned |
2014-06-06T06:47:33Z |
|
| dc.date.available |
2014-06-06T06:47:33Z |
|
| dc.date.issued |
2007 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.meatsci.2006.10.022 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/3675 |
|
| dc.subject |
Bacterial Resistance |
en |
| dc.subject |
Biogenic Amine |
en |
| dc.subject |
Food Safety |
en |
| dc.subject |
Selection Criteria |
en |
| dc.subject |
Shelf Life |
en |
| dc.subject |
Starter Culture |
en |
| dc.subject |
Lactic Acid |
en |
| dc.subject |
Lactic Acid Bacteria |
en |
| dc.title |
Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.meatsci.2006.10.022 |
en |
| heal.publicationDate |
2007 |
en |
| heal.abstract |
Lactic acid bacteria (LAB) have long been used as starter cultures in the production of fermented dry sausages and other meat-derived commodities. These cultures are generally designed to meet food safety, shelf-life, technological effectiveness and economic feasibility criteria. Besides all these traditional properties, novel starter cultures should take into account the risks posed by the formation of biogenic amines in |
en |
| heal.journalName |
Meat Science |
en |
| dc.identifier.doi |
10.1016/j.meatsci.2006.10.022 |
en |