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Monitoring the bacterial population dynamics during the ripening of Galician chorizo,a traditional dry fermented Spanish sausage |
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| Authors: | Sonia Fonseca,Aida CachaldoraMarí a Gó mez,Inmaculada FrancoJavier Carballo |
| Affiliation: | Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain |
| Abstract: | The dynamics of the bacterial population throughout the ripening of Galician chorizo, a traditional dry fermented sausage produced in the north-west of Spain, were investigated by using classical and molecular approaches. |
| Keywords: | Fermented sausages Staphylococcus Lactobacillus Microbial counts Real-time PCR Species-specific PCR |
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