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of Southern Italy. Meat Science 67:149–158. Meat Science 46:277–284. Mendoza, E., M. L. Garcıa, C. Casas, and M. D. Selgas. Kenneally, P. M., R. G. Leuschner, and E. K. Arendt. 2001. Inulin as fat substitute in low fat, dry fermented 1998. Evaluation of the lipolytic activity of starter sausages. Meat Science 57:387–393. cultures for meat fermentation purposes. Journal of Messens, W., J. Verluyten, F. Leroy, and L. De Vuyst. Applied Microbiology 84:839–846. 2003. Modeling growth and bacteriocin production by Klingberg, T. D., and B. B. Budde. 2006. The survival Lactobacillus curvatus LTH 1174 in response to tem- and persistence in the human gastrointestinal tract of perature and pH values used for European sausage five potential probiotic lactobacilli consumed as fermentation processes. International Journal of Food

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