The aim of the present work was the study of microbial composition of a singular fermented sausage named “ventricina”. This product consists of two different micro-environments. The evolution of microbial groups and chemicalphysical parameters during the ripening of the product is described. The heterogeneity of this particular fermented sausage allows the growth of different microbial species. During the fi rst steps of the ripening different counts of Micrococcaceae can be detected in the two different microenvironments, no more detectable during the advanced stages of the ripening.
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