Characterization of the microbial community composition in Italian Cinta Senese sausages dry-fermented with natural extracts as alternatives to sodium nitrite.

In conclusion, NGS analysis showed that the prokaryotic community composition was similar in GSE and NIT, while CHE varied in both the composition and relative abundance of different taxa. PMID: 32138987 [PubMed - in process]

https://www.ncbi.nlm.nih.gov/pubmed/32138987?dopt=Abstract

Source: Food Microbiology - March 7, 2020 Category: Food Science Authors: Pini F, Aquilani C, Giovannetti L, Viti C, Pugliese C Tags: Food Microbiol Source Type: research