title: The effect of nitrite and starter culture on microbiological quality of "chorizo"-a Spanish dry cured sausage.
abstract: The effect of nitrite and starter culture on the survival of Enterobacteriaceae, Micrococcaceae, Lactic acid bacteria and other microorganisms was evaluated during ripening of "chorizo", a Spanish dry sausage. Sodium nitrite 50 and 150 ppm and Lactobacillus sake CL35 added to the "chorizo" have a significant inhibitory effect on Enterobacteriaceae counts but did not on Micrococcaceae. The use of Lact. sake could be an adequate safety factor in this product.
authors: Departamento de Higiene y Tecnologı́a de los Alimentos, Facultad de Veterinaria, Universidad de León, 24071 Leon, Spain.
authors: B
authors: B
authors: González
authors: V
authors: V
authors: Díez