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2022•Food Research InternationalRequires access

Autochthonous starter culture selection for Salame Piemonte PGI production

Irene Franciosa, Ilario Ferrocino, Maria Rita Corvaglia, Manuela Giordano, Monika Coton, Jérôme Mounier, Kalliopi Rantsiou, Luca Cocolin

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Key concepts: Starter, Staphylococcus xylosus, Lactobacillus sakei, Food science, Fermentation, Biology, Sensory analysis, Biotechnology

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