Effects of fermentation temperature, drying temperature, caliber size, starter culture, and sodium lactate on Listeria monocytogenes inactivation during salami production

The effect of fermentation and drying temperatures, caliber, and sodium lactate on Listeria monocytogenes inactivation was studied in salami, produced in a pilot scale, inoculated with 107 CFU/g of Listeria innocua ATCC® 33090 as a surrogate microorganism for L. monocytogenes. Fermentation temperatu...

Full description

Bibliographic Details

Main Author:	BRUGNINI, GIANNINA (author)
Other Authors:	RODRÍGUEZ, JESICA (author), RODRÍGUEZ, SOLEDAD (author), MARTÍNEZ, INÉS (author), PELAGGIO ETTLIN, RONNY (author), RUFO, CATERINA (author)
Format:	article
Language:	English
Published:	2024
Subjects:	CONTAMINACIÓN DE ALIMENTOS EMBUTIDOS FERMENTACIÓN
Online Access:	https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32813
Tags:	Add Tag No Tags, Be the first to tag this record!