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freeze-dried cultures or as probiotic sausage. Microbiology 81:41–52. International Journal of Food Microbiology Miralles, M. C., J. Flores, and G. Perez-Martinez. 1996. 109:157–159. Biochemical tests for the selection of Staphylococcus Kozacinski, L., E. H. Drosinos, F. Caklovica, L. Cocolin, strains as potential meat starter cultures. Food J. Gasparik-Reichardt, and S. Veskovic. 2008. Microbiology 13:27–236. Investigation of microbial association of traditionally Molly, K., D. I. Demeyer, G. Johansson, M. Raemaekers, fermented sausages. Food Technology and M. Ghistelinck, and I. Geenen. 1997. The importance Biotechnology 46:93–106. of meat enzymes in ripening and flavor generation in Lebert, I., S. Leroy, P. Giammarinaro, A. Lebert, J. P. dry fermented sausages

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