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Microbial spoilage of portuguese chouriço along shelf life period

Author(s): Teresa de Jesus da Silva Matos | Arminda Bruno-Soares | António Amaral Azevedo

Journal: Brazilian Journal of Microbiology
ISSN 1517-8382

Volume: 44;
Issue: 1;
Start page: 105;
Date: 2013;
Original page

Keywords: spoilage microbial flora | Abnormal sensorial characteristics | Portuguese chouriço | Returned product

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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