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Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince

Christina Charmpi, David Van der Veken, Emiel Van Reckem, Luc De Vuyst, Frédéric Leroy

2020Food Microbiology39 citationsDOIOpen Access PDF

Topics & Concepts

Staphylococcus xylosusLactobacillus sakeiFood scienceStaphylococcus saprophyticusFermentationSaltingBiologyRaw meatStaphylococcusBacteriaLactobacillusStaphylococcus aureusGeneticsMeat and Animal Product QualityIdentification and Quantification in FoodProbiotics and Fermented Foods
Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince | Litcius