Dry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beads
Carlos Pasqualin Cavalheiro, Claudia Ruíz‐Capillas, Ana M. Herrero, Tatiana Pintado
Topics & Concepts
Enterococcus faeciumInoculationFermentationFood scienceMicrobiologyBiologyHorticultureAntibioticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAnimal Nutrition and Physiology