soppressata
Selected indexed studies
- Fate of Listeria monocytogenes, Salmonella spp., and Shiga Toxin-Producing Escherichia coli on Slices of an All-Beef Soppressata during Storage. (Foods, 2023) [PMID:37238772]
- Appearance, consumer liking and preferences of Lucanian 'Soppressata' salami. (Meat Sci, 2020) [PMID:32388189]
- Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures. (Appl Environ Microbiol, 2007) [PMID:17616625]
_Worker-drafted node — pending editorial review._
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Sources
- Fate of Listeria monocytogenes, Salmonella spp., and Shiga Toxin-Producing Escherichia coli on Slices of an All-Beef Soppressata during Storage. (2023) pubmed
- Appearance, consumer liking and preferences of Lucanian 'Soppressata' salami. (2020) pubmed
- Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures. (2007) pubmed
- Phenotypic diversity of lactic acid bacteria isolated from fermented sausages produced in Basilicata (Southern Italy). (2001) pubmed
- Monitoring of Staphylococcus xylosus DSM 20266 added as starter during fermentation and ripening of soppressata molisana, a typical Italian sausage. (2002) pubmed
- Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages. (2004) pubmed
- Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy. (2001) pubmed
- Dry fermented sausages of Southern Italy: a comparison of free amino acids and biogenic amines between industrial and homemade products. (2012) pubmed
- Unlocking the genomic landscape of Staphylococcus equorum and understanding the functional role and technological application in dry-cured fermented meat products: A review. (2026) pubmed