Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix

Volume: 207, Pages: 57 - 65
Published: Aug 1, 2015
Abstract
In this study the bacterial biodiversity, during the maturation process of traditional sausages (Salame Mantovano), produced with two different kinds of casing (hog middle or "Crespone" and hog bung or "Gentile"), was investigated by means of culture-dependent and -independent methods. In order to assess the natural variability linked to the type of casing used in production, the ingredients, as well as ripening conditions, were identical in...
Paper Details
Title
Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix
Published Date
Aug 1, 2015
Volume
207
Pages
57 - 65
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