"Ripened Sardinian sausage is a semi-dry fermented product made with fresh pork meat. Coagulasenegative staphylococci (CNS) have essential technological properties for the ripening of traditional dry fermented sausages, enhancing colour stability and developing flavour formation. Biochemical and microbiological changes occur because of the development of the microbial flora naturally present in meat, which is well adapted to the ecological niche. The study of the properties of technological interest and the traceability of the microbial flora naturally present in meat is a prerequisite for the preservation of the typical characteristics of traditional sausages. In the present study the results of a survey aimed at molecular identification of the population of SCN, isolated during the curing process for Sardinian sausage and from the processing environments, are presented."
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|Titolo:||Molecular identification of coagulase-negative staphylococci isolated from cured “salsiccia sarda” (Sardinian sausage)|
|Data di pubblicazione:||2013|
|Appare nelle tipologie:||1.1 Articolo in rivista|