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

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

Influence of starter culture and ripening temperature on survival of L. monocytognes in traditional Portuguese dry-feremnted sausage Artigo de Conferência