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Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput

Carmen Juárez-Castelán1, Israel García-Cano1, Alejandra Escobar-Zepeda2

  • 1Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa, San Rafael Atlixco No.186, Col. Vicentina, 09340, Iztapalapa, Ciudad de México, Mexico.

Meat Science
|December 19, 2018
PubMed

Keywords:
High-throughput sequencingLactic acid bacteriaPopulation dynamicsSpanish-type chorizo

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