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Food Protection 64:873–876. Arihara, K. 2006. Strategies for designing novel func- Cocconcelli, P. S. 2007. Starter culture: Bacteria. In tional meat products. Meat Science 74:219–229. Handbook of Fermented Meat and Poultry, edited by Arora, D., and J. Kaur. 1999. Antimicrobial activity of F. Toldrá. Ames, Iowa: Blackwell Publishing. species. International Journal of Antimicrobial Comi, G., R. Urso, L. Iacumin, K. Rantasiou, P. Agents 12:257–262. Cattaneo, C. Cantoni, and L. Cocolin. 2005. Aymerich, T., B. Martin, M. Garriga, and M. Hugas. Characterization of naturally fermented sausages pro- 2003. Microbial quality and direct PCR identification duced in the North East of Italy. Meat Science of lactic acid bacteria and non-pathogenic staphylo- 69:381–392. cocci from artisanal low-acid sausages. Applied and Conter, M., E

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