In this paper, the ability of a commercial starter culture to perform a sausage fermentation is evaluated. Molecular analysis revealed the presence of several strains of the same species contained in the starter culture with different behavior during the fermentation, and the contribution of Lactobacillus curvatus, which was only marginally isolated during the transformation.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1352244 | PMC |
| http://dx.doi.org/10.1128/AEM.72.1.942-945.2006 | DOI Listing |
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