Specific metagenomic asset drives the spontaneous fermentation of Italian sausages
Irene Franciosa, Ilario Ferrocino, Manuela Giordano, Jérôme Mounier, Kalliopi Rantsiou, Luca Cocolin
Topics & Concepts
FermentationStarterMetagenomicsBiologyFood scienceFermentation in food processingLactobacillus sakeiPopulationBiotechnologyBacteriaLactic acidGeneticsLactobacillusDemographyGeneSociologyIdentification and Quantification in FoodMeat and Animal Product QualityProbiotics and Fermented Foods