Protective Cultures in Food Products: From Science to Market

An ultimate goal in food production is to guarantee food safety and security. Fermented food products benefit from the intrinsic capabilities of the applied starter cultures as they produce organic acids and bactericidal compounds such as hydrogen peroxide that hamper most food pathogens. In additio...

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Detalles Bibliográficos
Autores principales: Fischer, Sebastian W., Titgemeyer, Fritz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094266/
https://www.ncbi.nlm.nih.gov/pubmed/37048362
http://dx.doi.org/10.3390/foods12071541

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094266/
https://www.ncbi.nlm.nih.gov/pubmed/37048362
http://dx.doi.org/10.3390/foods12071541

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