Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6, Two Bacteriocinogenic Isolated Strains from Andalusian Spontaneous Fermented Sausages

Traditional spontaneously fermented foods are well known for their sensory and safety properties, which is mainly due to their indigenous microflora. Within this group of food, Mediterranean dry-cured sausages stand out as a significant source of lactic-acid bacterial strains (LAB) with biotechnolog...

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Detalles Bibliográficos
Autores principales: García-López, José David, Teso-Pérez, Claudia, Martín-Platero, Antonio Manuel, Peralta-Sánchez, Juan Manuel, Fonollá-Joya, Juristo, Martínez-Bueno, Manuel, Baños, Alberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340366/
https://www.ncbi.nlm.nih.gov/pubmed/37444181
http://dx.doi.org/10.3390/foods12132445

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340366/
https://www.ncbi.nlm.nih.gov/pubmed/37444181
http://dx.doi.org/10.3390/foods12132445

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