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Influence of microflora composition on safety and colour parameters of "kumpia wieprzowa" during ripening
Polish journal of veterinary sciences
The aim of this study was to define the influence of microbiological activity on the safety (microflora composition, biogenic amine amount) and colour of "kumpia wieprzowa" during the 3-month ripening period. The study included the amount of aerobic bacteria, yeast, lactobacilli rods, coagulase- negative cocci, pH and colour parameters as well as the content of nitrates (V) and (III), biogenic amines and amino acids. The lactobacilli and cocci constituted the predominant microflora of thedoi:10.2478/pjvs-2013-0041 pmid:23971198 fatcat:jpmmuc4lhjfydb3hmkdwp7e26y