Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing

<div>Dynamics of the microbial population during the processing of salami: fermentation at 21°C from 0 to 48 h and ripening at 17°C to 336 h (14 days). CNS (grey square), total bacterial count (black triangle), and LAB (white circle). Treatments Ls-Sc (a), Ls-Sc+ (b), C (c), and C+ (d). The bars indicate the confidence intervals.</div>

International Journal of Food Science

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Figure 2: Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing

Figure 2 | Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing 