ABSTRACT

Ammor, M.S. and B. Mayo. 2007. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: an update. Meat Sci. 76: 138-146.

Ammor, S., E. Dufour, M. Zagorec, S. Chaillou and I. Chevallier. 2005. Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures. Food Microbiol. 22: 529-538.