Chemical and Microbiological Characterization for PDO Labelling of Typical East Piedmont (Italy) Salami

Figure 2

(a) Evolution of Micrococcaceae bacteria during ripening of Giarolo, Tipico Tortonese, and Filetto Baciato salami (log c.f.u. g⁻¹). (b) Evolution of lactic acid bacteria during ripening of Giarolo, Tipico Tortonese, and Filetto Baciato salami (log c.f.u. g⁻¹).

(a)

(b)