The authors examined the growth and various physiological characteristics of Lactobacillus strains isolated from salami that was made in Friaul by traditional methods. The Lactobacillus strains were identified as L. curvatus, L. plantarum, L. casei, L. carnis and other species belonging to Streptobacterium group II. The strains selected had short generation times at various temperatures.
Handwerklich und industriell hergestellte italienische salami
COMI, Giuseppe;MANZANO, Marisa;
1993-01-01
Abstract
The authors examined the growth and various physiological characteristics of Lactobacillus strains isolated from salami that was made in Friaul by traditional methods. The Lactobacillus strains were identified as L. curvatus, L. plantarum, L. casei, L. carnis and other species belonging to Streptobacterium group II. The strains selected had short generation times at various temperatures.File in questo prodotto:
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