2010•Food MicrobiologyRequires access

The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages

Frédéric Ravyts, Liselot Steen, Olivier Goemaere, Hubert Paelinck, Luc De Vuyst, Frédéric Leroy

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Key concepts: Staphylococcus xylosus, Acetoin, Food science, Fermentation, Starter, Chemistry, Flavour, Diacetyl

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