Microbial spoilage of portuguese chouriço along shelf life period

AUTOR(ES)

Matos, Teresa de Jesus da Silva, Bruno-Soares, Arminda, Azevedo, António Amaral

FONTE

Braz. J. Microbiol.

DATA DE PUBLICAÇÃO

2013

RESUMO

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.

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