Favier M J, Ramet F, Favre C, Larpent J P
Zentralbl Bakteriol B Hyg Krankenhaushyg Betriebshyg Prav Med. 1980 Feb;170(1-2):126-32.
Bearing in mind the insufficiency of commercialized starters for the manufacture of french dried sausage, a starter (Micrococci and Lactobacilli) named Lyoflore was perfected and tested during ten months in three factories. The results obtained show the value of this additif: acceleration in maturity, rapid acidification, inhibition of undesirable bacteria, very good colouring and excellent organoleptic qualities of the finished product.
考虑到用于制作法式干香肠的商业化发酵剂不足，一种名为Lyoflore的发酵剂（微球菌和乳酸菌）在三个月的时间里于三家工厂进行了完善和测试。所获得的结果显示了这种添加剂的价值：加速成熟、快速酸化、抑制有害细菌、良好的着色以及成品出色的感官品质。
