Characterization of the microbial community composition in Italian Cinta Senese sausages dry-fermented with natural extracts as alternatives to sodium nitrite
Francesco Pini, Chiara Aquilani, Luciana Giovannetti, Carlo Viti, Carolina Pugliese
Topics & Concepts
Food scienceNitriteChemistryLactobacillus sakeiFermentationSodium nitriteHydroxytyrosolRelative species abundanceLactobacillusAbundance (ecology)BiologyAntioxidantNitratePolyphenolBiochemistryEcologyOrganic chemistryMeat and Animal Product QualityFermentation and Sensory AnalysisPolyamine Metabolism and Applications