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Advisor(s)
Abstract(s)
Linguiça is a Portuguese traditional dry-fermented sausage whose microbiological quality and safety have been reported to be highly variable. The present study evaluated the influence of the addition of a commercial starter
culture and ripening temperature (10° C and 18°C) on the survival of L monocytogenes in linguiça
Description
Keywords
Listeria monocytognes Dry-feremented sausages
Citation
Cadavez, Vasco; Pereira, Ana Paula; Gonzales-Barron, Ursula; Dias, Teresa (2016). Influence of starter culture and ripening temperature on survival of L. monocytognes in traditional Portuguese dry-feremnted sausage. In VI International Conference on Environmental, Industrial and Applied Microbiology – BioMicroWorld2015. Granada. p. 205-208. ISBN 978-1627346122
Publisher
Brown Walker Press