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searchaux" style="display:none">Type of preserved meat</div> <style data-mw-deduplicate="TemplateStyles:r1251242444">.mw-parser-output .ambox{border:1px solid #a2a9b1;border-left:10px solid #36c;background-color:#fbfbfb;box-sizing:border-box}.mw-parser-output .ambox+link+.ambox,.mw-parser-output .ambox+link+style+.ambox,.mw-parser-output .ambox+link+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+style+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+link+.ambox{margin-top:-1px}html body.mediawiki .mw-parser-output .ambox.mbox-small-left{margin:4px 1em 4px 0;overflow:hidden;width:238px;border-collapse:collapse;font-size:88%;line-height:1.25em}.mw-parser-output .ambox-speedy{border-left:10px solid #b32424;background-color:#fee7e6}.mw-parser-output .ambox-delete{border-left:10px solid #b32424}.mw-parser-output .ambox-content{border-left:10px solid #f28500}.mw-parser-output .ambox-style{border-left:10px solid #fc3}.mw-parser-output .ambox-move{border-left:10px solid #9932cc}.mw-parser-output .ambox-protection{border-left:10px solid #a2a9b1}.mw-parser-output .ambox .mbox-text{border:none;padding:0.25em 0.5em;width:100%}.mw-parser-output .ambox .mbox-image{border:none;padding:2px 0 2px 0.5em;text-align:center}.mw-parser-output .ambox .mbox-imageright{border:none;padding:2px 0.5em 2px 0;text-align:center}.mw-parser-output .ambox .mbox-empty-cell{border:none;padding:0;width:1px}.mw-parser-output .ambox .mbox-image-div{width:52px}@media(min-width:720px){.mw-parser-output .ambox{margin:0 10%}}@media print{body.ns-0 .mw-parser-output .ambox{display:none!important}}</style><table class="box-More_citations_needed plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This article <b>needs additional citations for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Fermented_sausage" title="Special:EditPage/Fermented sausage">improve this article</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a>. Unsourced material may be challenged and removed.<br /><small><span class="plainlinks"><i>Find sources:</i> <a rel="nofollow" class="external text" href="https://www.google.com/search?as_eq=wikipedia&q=%22Fermented+sausage%22">"Fermented sausage"</a> – <a rel="nofollow" class="external text" href="https://www.google.com/search?tbm=nws&q=%22Fermented+sausage%22+-wikipedia&tbs=ar:1">news</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?&q=%22Fermented+sausage%22&tbs=bkt:s&tbm=bks">newspapers</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?tbs=bks:1&q=%22Fermented+sausage%22+-wikipedia">books</a> <b>·</b> <a rel="nofollow" class="external text" href="https://scholar.google.com/scholar?q=%22Fermented+sausage%22">scholar</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.jstor.org/action/doBasicSearch?Query=%22Fermented+sausage%22&acc=on&wc=on">JSTOR</a></span></small></span> <span class="date-container"><i>(<span class="date">January 2020</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <figure class="mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Saucisson_04.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/9/90/Saucisson_04.JPG/275px-Saucisson_04.JPG" decoding="async" width="275" height="206" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/90/Saucisson_04.JPG/413px-Saucisson_04.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/90/Saucisson_04.JPG/550px-Saucisson_04.JPG 2x" data-file-width="1024" data-file-height="768" /></a><figcaption><a href="/wiki/Saucisson" title="Saucisson">Saucisson</a>.</figcaption></figure> <p><b>Fermented sausage</b>, or <b>dry sausage</b>, is a type of <a href="/wiki/Sausage" title="Sausage">sausage</a> that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules. Bacteria, including <i><a href="/wiki/Lactobacillus" title="Lactobacillus">Lactobacillus</a></i> species and <i><a href="/wiki/Leuconostoc" title="Leuconostoc">Leuconostoc</a></i> species, break down these sugars to produce <a href="/wiki/Lactic_acid" title="Lactic acid">lactic acid</a>, which not only affects the flavor of the sausage, but also lowers the pH from 6.0 to 4.5–5.0, preventing the growth of bacteria that could spoil the sausage. These effects are magnified during the drying process, as the salt and acidity are concentrated as moisture is extracted. </p><p>The ingredients found in a <a href="/wiki/Fermented_meat" title="Fermented meat">fermented</a> sausage include meat, fat, bacterial culture, salt, spices, sugar and nitrite. <a href="/wiki/Nitrite" title="Nitrite">Nitrite</a> is commonly added to fermented sausages to speed up the <a href="/wiki/Curing_(food_preservation)" title="Curing (food preservation)">curing</a> of meat and also impart an attractive colour while preventing the growth of the <i><a href="/wiki/Clostridium_botulinum" title="Clostridium botulinum">Clostridium botulinum</a></i> <a href="/wiki/Bacteria" title="Bacteria">bacteria</a> which causes <a href="/wiki/Botulism" title="Botulism">botulism</a>.<sup id="cite_ref-Wilson_1-0" class="reference"><a href="#cite_note-Wilson-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> Some traditional and artisanal producers avoid nitrites. Sugar is added to aid the bacterial production of lactic acid during the 18-hour to three-day fermentation process; the fermentation time depends on the temperature at which the sausage is stored: the lower the temperature, the longer the required fermentation period. A white mold and yeast sometimes adheres to the outside of the sausage during the drying process. This mold adds to the flavor of the sausage and aids in preventing harmful bacteria from attaching to the sausage.<sup id="cite_ref-Mcgee4_3-0" class="reference"><a href="#cite_note-Mcgee4-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p><p>The two main types of fermented sausage are the dry, salted, spiced sausages found in warmer climates and fermented semidry sausages found in cooler, more humid climates. Since the dry sausages of the <a href="/wiki/Mediterranean" class="mw-redirect" title="Mediterranean">Mediterranean</a>, in countries such as <a href="/wiki/Italy" title="Italy">Italy</a>, <a href="/wiki/Spain" title="Spain">Spain</a>, and <a href="/wiki/Portugal" title="Portugal">Portugal</a> contain 25–35% water and more than 4% salt, they may be stored at room temperature. The sausages of northern Europe usually contain less salt (around 3%) and 40–50% water, and as such do not dry well in the humid climate of countries such as <a href="/wiki/Germany" title="Germany">Germany</a>. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Microbiology">Microbiology</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Fermented_sausage&action=edit&section=1" title="Edit section: Microbiology"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Fermented sausage harbor a variety of lactic acid-producing bacteria and, depending on the style, occasionally fungi. Fermentation not only decreases the pH by lactic acid production, but also produces a variety of flavor compounds through lipolysis. The texture is changed by proteolysis and a reduction in water content.<sup id="cite_ref-Hwang_4-0" class="reference"><a href="#cite_note-Hwang-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p><p>As with other fermented foods, well-defined <a href="/wiki/Starter_culture" class="mw-redirect" title="Starter culture">starter cultures</a> are used commercially to ensure the introduction of the desired types of microbes.<sup id="cite_ref-Hwang_4-1" class="reference"><a href="#cite_note-Hwang-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> <i><a href="/wiki/Latilactobacillus_sakei" title="Latilactobacillus sakei">Latilactobacillus sakei</a></i>,<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Hwang_4-2" class="reference"><a href="#cite_note-Hwang-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> <i><a href="/wiki/Staphylococcus_carnosus" title="Staphylococcus carnosus">Staphylococcus carnosus</a></i>,<sup id="cite_ref-:5_6-0" class="reference"><a href="#cite_note-:5-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> various other <i>Staphylococcus</i> species, and <i><a href="/wiki/Penicillium_aurantiogriseum" title="Penicillium aurantiogriseum">Penicillium aurantiogriseum</a></i> mold have been used as components of a starter culture.<sup id="cite_ref-Hwang_4-3" class="reference"><a href="#cite_note-Hwang-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Fermented_sausage&action=edit&section=2" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><a href="/wiki/Charcuterie" title="Charcuterie">Charcuterie</a></li> <li><a href="/wiki/Sausage" title="Sausage">Sausage</a></li> <li><a href="/wiki/List_of_sausages" title="List of sausages">List of sausages</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="Notes">Notes</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Fermented_sausage&action=edit&section=3" title="Edit section: Notes"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist reflist-columns references-column-width" style="column-width: 30em;"> <ol class="references"> <li id="cite_note-Wilson-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-Wilson_1-0">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFWilson2018" class="citation news cs1">Wilson, Bee (2018-03-01). <a rel="nofollow" class="external text" href="https://www.theguardian.com/news/2018/mar/01/bacon-cancer-processed-meats-nitrates-nitrites-sausages">"Yes, bacon really is killing us"</a>. <i>The Guardian</i>. London. <a href="/wiki/ISSN_(identifier)" class="mw-redirect" title="ISSN (identifier)">ISSN</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/issn/0261-3077">0261-3077</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20210210183650/https://www.theguardian.com/news/2018/mar/01/bacon-cancer-processed-meats-nitrates-nitrites-sausages">Archived</a> from the original on 2021-02-10<span class="reference-accessdate">. Retrieved <span class="nowrap">2021-02-14</span></span>. <q>In trade journals of the 1960s, the firms who sold nitrite powders to ham-makers spoke quite openly about how the main advantage was to increase profit margins by speeding up production.</q></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Guardian&rft.atitle=Yes%2C+bacon+really+is+killing+us&rft.date=2018-03-01&rft.issn=0261-3077&rft.aulast=Wilson&rft.aufirst=Bee&rft_id=https%3A%2F%2Fwww.theguardian.com%2Fnews%2F2018%2Fmar%2F01%2Fbacon-cancer-processed-meats-nitrates-nitrites-sausages&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFermented+sausage" class="Z3988"></span></span> </li> <li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDoward2019" class="citation news cs1">Doward, Jamie (2019-03-23). <a rel="nofollow" class="external text" href="https://www.theguardian.com/food/2019/mar/23/nitrites-ham-bacon-cancer-risk-additives-meat-industry-confidential--report">"Revealed: no need to add cancer-risk nitrites to ham"</a>. <i>The Observer</i>. London. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20210126134441/https://www.theguardian.com/food/2019/mar/23/nitrites-ham-bacon-cancer-risk-additives-meat-industry-confidential--report">Archived</a> from the original on 2021-01-26<span class="reference-accessdate">. Retrieved <span class="nowrap">2021-02-14</span></span>. <q>The results show that there is no change in levels of inoculated <i>C. botulinum</i> over the curing process, which implies that the action of nitrite during curing is not toxic to <i>C. botulinum</i> spores at levels of 150ppm [parts per million] ingoing nitrite and below.</q></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Observer&rft.atitle=Revealed%3A+no+need+to+add+cancer-risk+nitrites+to+ham&rft.date=2019-03-23&rft.aulast=Doward&rft.aufirst=Jamie&rft_id=https%3A%2F%2Fwww.theguardian.com%2Ffood%2F2019%2Fmar%2F23%2Fnitrites-ham-bacon-cancer-risk-additives-meat-industry-confidential--report&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFermented+sausage" class="Z3988"></span></span> </li> <li id="cite_note-Mcgee4-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-Mcgee4_3-0">^</a></b></span> <span class="reference-text">McGee, 176.</span> </li> <li id="cite_note-Hwang-4"><span class="mw-cite-backlink">^ <a href="#cite_ref-Hwang_4-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Hwang_4-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-Hwang_4-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-Hwang_4-3"><sup><i><b>d</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFHwangKimSeoSung2023" class="citation journal cs1">Hwang, J; Kim, Y; Seo, Y; Sung, M; Oh, J; Yoon, Y (January 2023). <a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9890365">"Effect of Starter Cultures on Quality of Fermented Sausages"</a>. <i>Food science of animal resources</i>. <b>43</b> (1): 1–9. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.5851%2Fkosfa.2022.e75">10.5851/kosfa.2022.e75</a>. <a href="/wiki/PMC_(identifier)" class="mw-redirect" title="PMC (identifier)">PMC</a> <span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9890365">9890365</a></span>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/36789202">36789202</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Food+science+of+animal+resources&rft.atitle=Effect+of+Starter+Cultures+on+Quality+of+Fermented+Sausages.&rft.volume=43&rft.issue=1&rft.pages=1-9&rft.date=2023-01&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC9890365%23id-name%3DPMC&rft_id=info%3Apmid%2F36789202&rft_id=info%3Adoi%2F10.5851%2Fkosfa.2022.e75&rft.aulast=Hwang&rft.aufirst=J&rft.au=Kim%2C+Y&rft.au=Seo%2C+Y&rft.au=Sung%2C+M&rft.au=Oh%2C+J&rft.au=Yoon%2C+Y&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC9890365&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFermented+sausage" class="Z3988"></span></span> </li> <li id="cite_note-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-5">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFAmmorDufourZagorecChaillou2005" class="citation journal cs1">Ammor, S.; Dufour, E.; Zagorec, M.; Chaillou, S. P.; Chevallier, I. (2005). "Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures". <i>Food Microbiology</i>. <b>22</b> (6): 529–538. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1016%2Fj.fm.2004.11.016">10.1016/j.fm.2004.11.016</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Food+Microbiology&rft.atitle=Characterization+and+selection+of+Lactobacillus+sakei+strains+isolated+from+traditional+dry+sausage+for+their+potential+use+as+starter+cultures&rft.volume=22&rft.issue=6&rft.pages=529-538&rft.date=2005&rft_id=info%3Adoi%2F10.1016%2Fj.fm.2004.11.016&rft.aulast=Ammor&rft.aufirst=S.&rft.au=Dufour%2C+E.&rft.au=Zagorec%2C+M.&rft.au=Chaillou%2C+S.+P.&rft.au=Chevallier%2C+I.&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFermented+sausage" class="Z3988"></span></span> </li> <li id="cite_note-:5-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-:5_6-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFLöfblomRosensteinNguyenStåhl2017" class="citation journal cs1">Löfblom, John; Rosenstein, Ralf; Nguyen, Minh-Thu; Ståhl, Stefan; Götz, Friedrich (2017). <a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5694512">"Staphylococcus carnosus: from starter culture to protein engineering platform"</a>. <i>Applied Microbiology and Biotechnology</i>. <b>101</b> (23): 8293–8307. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1007%2Fs00253-017-8528-6">10.1007/s00253-017-8528-6</a>. <a href="/wiki/ISSN_(identifier)" class="mw-redirect" title="ISSN (identifier)">ISSN</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/issn/0175-7598">0175-7598</a>. <a href="/wiki/PMC_(identifier)" class="mw-redirect" title="PMC (identifier)">PMC</a> <span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5694512">5694512</a></span>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/28971248">28971248</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Applied+Microbiology+and+Biotechnology&rft.atitle=Staphylococcus+carnosus%3A+from+starter+culture+to+protein+engineering+platform&rft.volume=101&rft.issue=23&rft.pages=8293-8307&rft.date=2017&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC5694512%23id-name%3DPMC&rft.issn=0175-7598&rft_id=info%3Apmid%2F28971248&rft_id=info%3Adoi%2F10.1007%2Fs00253-017-8528-6&rft.aulast=L%C3%B6fblom&rft.aufirst=John&rft.au=Rosenstein%2C+Ralf&rft.au=Nguyen%2C+Minh-Thu&rft.au=St%C3%A5hl%2C+Stefan&rft.au=G%C3%B6tz%2C+Friedrich&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC5694512&rfr_id=info%3Asid%2Fen.wikipedia.org%3AFermented+sausage" class="Z3988"></span></span> </li> </ol></div> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Fermented_sausage&action=edit&section=4" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li>McGee, Harold. <i>On Food and Cooking: The Science and Lore of the Kitchen</i>. New York: Simon and Schuster, 2004. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-684-80001-2" title="Special:BookSources/0-684-80001-2">0-684-80001-2</a>.</li></ul>    </div><noscript><img src="https://login.wikimedia.org/wiki/Special:CentralAutoLogin/start?type=1x1" alt="" width="1" height="1" style="border: none; position: absolute;"></noscript> <div class="printfooter" data-nosnippet="">Retrieved from "<a dir="ltr" href="https://en.wikipedia.org/w/index.php?title=Fermented_sausage&oldid=1251995905">https://en.wikipedia.org/w/index.php?title=Fermented_sausage&oldid=1251995905</a>"</div></div> <div id="catlinks" class="catlinks" data-mw="interface"><div id="mw-normal-catlinks" class="mw-normal-catlinks"><a href="/wiki/Help:Category" title="Help:Category">Category</a>: <ul><li><a href="/wiki/Category:Fermented_sausages" title="Category:Fermented sausages">Fermented sausages</a></li></ul></div><div id="mw-hidden-catlinks" class="mw-hidden-catlinks mw-hidden-cats-hidden">Hidden categories: <ul><li><a href="/wiki/Category:Articles_with_short_description" title="Category:Articles with short description">Articles with short description</a></li><li><a href="/wiki/Category:Short_description_matches_Wikidata" title="Category:Short description matches Wikidata">Short description matches Wikidata</a></li><li><a href="/wiki/Category:Articles_needing_additional_references_from_January_2020" title="Category:Articles needing additional references from January 2020">Articles needing additional references from January 2020</a></li><li><a href="/wiki/Category:All_articles_needing_additional_references" title="Category:All articles needing additional references">All articles needing additional references</a></li></ul></div></div> </div> </main> </div> <div class="mw-footer-container"> <footer id="footer" class="mw-footer" > <ul id="footer-info"> <li id="footer-info-lastmod"> This page was last edited on 19 October 2024, at 06:35<span class="anonymous-show"> (UTC)</span>.</li> <li id="footer-info-copyright">Text is available under the <a href="/wiki/Wikipedia:Text_of_the_Creative_Commons_Attribution-ShareAlike_4.0_International_License" title="Wikipedia:Text of the Creative Commons Attribution-ShareAlike 4.0 International License">Creative Commons Attribution-ShareAlike 4.0 License</a>; additional terms may apply. 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