Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product “lukanka”

The present work discusses the technological and new selection criteria that should be included for selecting lactic acid bacteria for production of fermented meat. Lactic acid bacteria isolated from Bulgarian traditional fermented “lulanka” salami was studied regarding some positive technological p...

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Detalles Bibliográficos
Autores principales: Todorov, Svetoslav Dimitrov, Stojanovski, Saso, Iliev, Ilia, Moncheva, Penka, Nero, Luis Augusto, Ivanova, Iskra Vitanova
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2017
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5498458/
https://www.ncbi.nlm.nih.gov/pubmed/28552660
http://dx.doi.org/10.1016/j.bjm.2017.02.005

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5498458/
https://www.ncbi.nlm.nih.gov/pubmed/28552660
http://dx.doi.org/10.1016/j.bjm.2017.02.005

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