Microbiological characteristics of “androlla”, a Spanish traditional pork sausage
MCG Fontán, JM Lorenzo, A Parada, I Franco… - Food …, 2007 - Elsevier
Counts of total aerobic mesophilic microflora, lactic acid bacteria, salt-tolerant microflora,
Enterobacteriaceae, enterococci, moulds and yeasts, and staphylococci, and some physico-
chemical parameters (total solids, NaCl and nitrate contents and pH and aw values) were
determined in 20 units of “androlla”, a traditional dry-fermented sausage made in the NW of
Spain. In general, high counts of all the investigated microbial groups were observed, with
average values of 8.99±0.46 logcfu/g for the total aerobic mesophilic microflora, 9.11±0.16 …
Enterobacteriaceae, enterococci, moulds and yeasts, and staphylococci, and some physico-
chemical parameters (total solids, NaCl and nitrate contents and pH and aw values) were
determined in 20 units of “androlla”, a traditional dry-fermented sausage made in the NW of
Spain. In general, high counts of all the investigated microbial groups were observed, with
average values of 8.99±0.46 logcfu/g for the total aerobic mesophilic microflora, 9.11±0.16 …
Microbiological characteristics of" androlla", a Spanish traditional pork sausage.
MC García Fontán, JM Lorenzo, A Parada, I Franco… - 2006 - cabidigitallibrary.org
Counts of total aerobic mesophilic microflora, lactic acid bacteria, salt-tolerant microflora,
Enterobacteriaceae, enterococci, moulds and yeasts, and staphylococci, and some physico-
chemical parameters (total solids, NaCl and nitrate contents and pH and αw values) were
determined in 20 units of" androlla", a traditional dry-fermented sausage made in the NW of
Spain. In general, high counts of all the investigated microbial groups were observed, with
average values of 8.99±0.46 log cfu/g for the total aerobic mesophilic microflora, 9.11±0.16 …
Enterobacteriaceae, enterococci, moulds and yeasts, and staphylococci, and some physico-
chemical parameters (total solids, NaCl and nitrate contents and pH and αw values) were
determined in 20 units of" androlla", a traditional dry-fermented sausage made in the NW of
Spain. In general, high counts of all the investigated microbial groups were observed, with
average values of 8.99±0.46 log cfu/g for the total aerobic mesophilic microflora, 9.11±0.16 …
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