title: Microbial spoilage of portuguese chouriço along shelf life period.
abstract: Microbial flora of portuguese chouriço (Alentejano (A) and Ribatejano (R)) with abnormal sensorial characteristics along shelf life was studied. Mesophilic anaerobic bacteria, enterococci, mesophilic sporeformers, coliforms, coagulase-positive staphylococci, sulphite reducing clostridia, Clostridium perfringens, moulds and yeasts were the most representative in both types of chouriço.
authors.affiliation: Instituto Superior de Agronomia, Tapada da Ajuda, Lisboa, Portugal.
authors.forename: Teresa
authors.initials: T
authors.lastname: de Jesus da Silva Matos
authors.forename: Arminda
authors.initials: A
authors.lastname: Bruno-Soares
authors.forename: António Amaral
authors.initials: AA
authors.lastname: Azevedo
keywords: Abnormal sensorial characteristics; Portuguese chouriço; Returned product; spoilage microbial flora