The microbial ecology of a typical Italian salami during its natural fermentation.
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Genomic diversity and versatility of Lactobacillus plantarum, a natural metabolic engineerEffect of Selected Starter Cultures on Physical, Chemical and Microbiological Characteristics and Biogenic Amine Content in Protected Geographical Indication Ciauscolo SalamiComplete genome sequence and description of Lactococcus garvieae M14 isolated from Algerian fermented milkStudy of Growth Potential of Listeria Monocytogenes in Low Fat Salami: An Innovative Italian Meat Product.RNA-Based Amplicon Sequencing Reveals Microbiota Development during Ripening of Artisanal versus Industrial Lard d'Arnad.Complete resequencing and reannotation of the Lactobacillus plantarum WCFS1 genomeAdding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages.Definition of a Standard Protocol to Determine the Growth Potential of Listeria Monotgenes and Yersinia Enterocolitica in Pork Sausage Produced in Abruzzo Region, Italy.Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage.Microbiological and sensory suitability of a novel raw material from porcine blood and collagenous rind protein as an ingredient in a fermented raw salami-type sausage.Microbiological monitoring of air quality in a university canteen: an 11-year report.Evaluation of bacterial flora during the ripening of Kedong sufu, a typical Chinese traditional bacteria-fermented soybean product.Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods.Metagenomic analysis and the functional profiles of traditional fermented pork fat 'sa-um' of Northeast IndiaFermented Foods as a Dietary Source of Live Organisms
P2860
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P2860
The microbial ecology of a typical Italian salami during its natural fermentation.
description
2007 nî lūn-bûn
@nan
2007年の論文
@ja
2007年学术文章
@wuu
2007年学术文章
@zh
2007年学术文章
@zh-cn
2007年学术文章
@zh-hans
2007年学术文章
@zh-my
2007年学术文章
@zh-sg
2007年學術文章
@yue
2007年學術文章
@zh-hant
name
The microbial ecology of a typical Italian salami during its natural fermentation.
@en
The microbial ecology of a typical Italian salami during its natural fermentation.
@nl
type
label
The microbial ecology of a typical Italian salami during its natural fermentation.
@en
The microbial ecology of a typical Italian salami during its natural fermentation.
@nl
prefLabel
The microbial ecology of a typical Italian salami during its natural fermentation.
@en
The microbial ecology of a typical Italian salami during its natural fermentation.
@nl
P2093
P50
P1476
The microbial ecology of a typical Italian salami during its natural fermentation
@en
P2093
Annalisa Petruzzelli
Gloria Silvestri
Sara Santarelli
P304
P356
10.1016/J.IJFOODMICRO.2007.06.010
P577
2007-06-13T00:00:00Z