Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of <i>salchichónes</i>, a type of Spanish fermented sausages.

Curr Res Food Sci · 2023 · PMC10594565 · PMID 37881335

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an increasing trendno p-value reported

In the last years an increasing trend of outbreaks linked to the consumption of fermented sausages have been signaled ( Holck et al., 2017 ; Omer et al., 2018 ).

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