Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis
María Ángeles Stegmayer, Noelí Sirini, María Julia Ruiz, L.P. Soto, María Virginia Zbrun, José M. Lorenzo, Marcelo Signorini, L.S. Frizzo
Topics & Concepts
StarterFermentationMeta-analysisFood scienceCoagulaseFood microbiologyLactic acidConfidence intervalTotal Viable CountEnterobacteriaceaeBacteriaStaphylococcusBiologyAnimal scienceChemistryMedicineStaphylococcus aureusEscherichia coliInternal medicineGeneticsBiochemistryGeneMeat and Animal Product QualityBee Products Chemical AnalysisFood Quality and Safety Studies