peach el melocotón pumpkin la calabaza pear la pera radish el rábano pineapple la piña rhubarb el ruibarbo plum la ciruela rice el arroz prune la ciruela pasa rye el centeno raisin la uva pasa sage la salvia raspberry la frambuesa seed la semilla starfruit la carambola spinach la espinaca strawberry la fresa sweet potato el camote / la batata walnut la nuez tomato el tomate
Glasgow, UK: Blackie Academic & Manual of Clinical Microbiology, edited by P. R. Professional. Murray, E. J. Baron, J. H. Jorgensen, M. A. Pfaller, Casaburi, A., M. Aristoy, S. Cavella, R. Di Monaco, D. and R. H. Yolken. Washington, D.C.: American Ercolini, F. Toldra, and F. Villani. 2007. Biochemical Society of Microbiology. and sensory characteristics of traditional fermented Barrière, C., R. Bruckner, D. Centeno, and R. Talon. sausages of vallo di diano (Southern Italy) as affected 2002. Characterization of the katA gene encoding a by use of starter cultures. Meat Science 76:295– catalase and evidence for at least a second catalase 307. activity in Staphylococcus xylosus, bacteria used in Casaburi, A., G. Blaiotta, G. Mauriello, O. Pepe, and food fermentation. FEMS Microbiology Letters F. Villani, 2005. Technological activities of
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