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Fermented Meat Products

  • Rantsiou K
  • Cocolin L
Springer New York, (2007), 91-118
DOI: 10.1007/978-0-387-74520-6_3
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Abstract

The natural fermentation of Sausages is a complex microbial process in which the main participants are represented by lactic acid bacteria (LAB) and coagulase-negative cocci (CNC). The microflora of different types of fermented Sausages has been defined by using...

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Rantsiou, K., & Cocolin, L. (2007). Fermented Meat Products. In Molecular Techniques in the Microbial Ecology of Fermented Foods (pp. 91–118). Springer New York. https://doi.org/10.1007/978-0-387-74520-6_3

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