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Salami's microorganisms and their control.

Microrganismi nei salami e loro controllo.

Author(s) : COLORETTI F., GRAZIA L., ZAMBONELLI C.

Type of article: Article

Summary

This paper reviews the diversity of microorganisms involved in salami ripening and the methods for the control of their growth and fermentation. Meat is a good substrate for the development of microorganisms which can damage the quality and can produce toxic elements, as biogenic amines and mycotoxins. To improve the safety and quality of these products, selected starter cultures with defined characters can be used, such as: micrococci, lactobacilli, staphylococci, and yeast for the meat and the moulds for the surface inoculum of casing.

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Pages: 1242-1253 (10 p.)

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Details

  • Original title: Microrganismi nei salami e loro controllo.
  • Record ID : 2008-0742
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 46 - n. 475
  • Publication date: 2007/12

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