2008•International Journal of Food MicrobiologyRequires access

Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures

Régine Talòn, Sabine Léroy, Isabelle Lebert, Philippe Giammarinaro, Jean-Paul Chacornac, M. Luz Latorre‐Moratalla, Carmen Vidal-Carou, Emanuela Zanardi, Mauro Conter, A. Lebecque

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Key concepts: Lactobacillus sakei, Starter, Food science, Fermentation, Biology, Listeria monocytogenes, Lactobacillus, Microbiology