Influence of starter culture and ripening temperature on survival of L. monocytognes in traditional Portuguese dry-feremnted sausage Conference Paper uri icon


  • Linguiça is a Portuguese traditional dry-fermented sausage whose microbiological quality and safety have been reported to be highly variable. The present study evaluated the influence of the addition of a commercial starter culture and ripening temperature (10° C and 18°C) on the survival of L monocytogenes in linguiça
  • This research was supported through the project PTDC/AGR-TEC/3107/2012, awarded by the Portuguese Foundation for Science and TechnoiQb'Y (FCT), European Regional Development Funds (ERDF). Dr. GonzalesBarron is grateful to the financial support provided by FCT through the Investigator Fellowship (IF/00570) grants.

publication date

  • January 1, 2016