Cadavez, VascoPereira, Ana PaulaGonzales-Barron, UrsulaDias, Teresa2018-03-192018-03-192016Cadavez, 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 978-1627346122978-1627346122http://hdl.handle.net/10198/16371Linguiça 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 linguiçaengListeria monocytognesDry-feremented sausagesconference object