Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages

The role of indigenous fungi in the appropriate development of sensory properties and the safety of dry-fermented sausages has been widely established. Nonetheless, their applications as probiotic agents have not been elucidated in such products yet, despite their promising functional features. Thus...

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Detalles Bibliográficos
Autores principales: Álvarez, Micaela, Andrade, María J., Cebrián, Eva, Roncero, Elia, Delgado, Josué
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10385761/
https://www.ncbi.nlm.nih.gov/pubmed/37512918
http://dx.doi.org/10.3390/microorganisms11071746

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10385761/
https://www.ncbi.nlm.nih.gov/pubmed/37512918
http://dx.doi.org/10.3390/microorganisms11071746

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