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Budde. 2005. Identification of potential probiotic Lactobacillus sakei LTH677. Applied and starter cultures for Scandinavian-type fermented sau- Environmental Microbiology 64(4):1359–1365. sages. International Journal of Food Microbiology Holley, R. A., and M. Blaszyk. 1997. Antibiotic chal- 105:419–431. lenge of meat starter cultures and effects upon fermen- Komprda, T., D. Smêlá, P. Pechova′, L. Kalhotka, J. tations. Food Research International 30:513–522. Sˆtencl, and B. Klejdus. 2004. Effect of starter culture, Hüfner, E., and C. Hertel. 2008. Improvement of raw spice mix and storage time and temperature on bio- sausage fermentation by stress-conditioning of the genic amine content of dry fermented sausages. Meat starter organism Lactobacillus sakei. Current Science 67:607–616. Microbiology 57(5):490–496

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