ITALIAN SALAMI MADE ON A SMALL AND ON A I NDUSTRIAL-SCALE - PHYSIOLOGICAL CHARACTERIZATION AND GROWTH OF LACTOBACILLI

Authors
COMI G MANZANO M CITTERIO B BERSANI C CANTONI C DEBERTOLDI M
Citation
G. Comi et al., ITALIAN SALAMI MADE ON A SMALL AND ON A I NDUSTRIAL-SCALE - PHYSIOLOGICAL CHARACTERIZATION AND GROWTH OF LACTOBACILLI, Die Fleischwirtschaft, 73(11), 1993, pp. 1312
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Die Fleischwirtschaft → ACNP
ISSN journal
0015363X
Volume
73
Issue
11
Year of publication
1993
Database
ISI
SICI code
0015-363X(1993)73:11<1312:ISMOAS>2.0.ZU;2-M
Abstract
The authors examined the growth and various physiological characterist ics of Lactobacillus strains isolated from salami that was made in Fri aul by traditional methods. The Lactobacillus strains were identified as L. curvatus, L. plantarum, L. casei, L. carnis and other species be longing to Streptobacterium group II. The strains selected had short g eneration times at various temperatures.