HIGHLIGHTS
- who: Daniela Bassi et al. from the Department for Sustainable Food Process (DISTAS), Universitu00e0 Cattolica del Sacro Cuore, Cremona, Italy Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy have published the Article: Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages, in the Journal: Foods 2022, 11, 2776. of /2022/
- what: The aim of this study was the isolation, characterization and safety assessment of autochthonous Lactobacillaceae from 15 Mediterranean spontaneously fermented sausages, collected from four different MC (Italy, Spain, Croatia, and Slovenia) and previously characterized for their characteristics and . . .
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