The effect of nitrite and starter culture on microbiological quality of “chorizo”—a Spanish dry cured sausage
作者： B. González , V. Dı́ez
DOI: 10.1016/S0309-1740(01)00137-1
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摘要: Abstract The effect of nitrite and starter culture on the survival Enterobacteriaceae, Micrococcaceae, Lactic acid bacteria other microorganisms was evaluated during ripening “chorizo”, a Spanish dry sausage. Sodium 50 150 ppm Lactobacillus sake CL35 added to “chorizo” have significant inhibitory Enterobacteriaceae counts but did not Micrococcaceae. use Lact. could be an adequate safety factor in this product.
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