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The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6519301/ https://www.ncbi.nlm.nih.gov/pubmed/31139167 http://dx.doi.org/10.3389/fmicb.2019.01036 |
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| author | Bartkiene, Elena Bartkevics, Vadims Mozuriene, Erika Lele, Vita Zadeike, Daiva Juodeikiene, Grazina |
| author_facet | Bartkiene, Elena Bartkevics, Vadims Mozuriene, Erika Lele, Vita Zadeike, Daiva Juodeikiene, Grazina |
| author_sort | Bartkiene, Elena |
| collection | PubMed |
| description | |
| format | Online Article Text |
| id | pubmed-6519301 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 2019 |
| publisher | Frontiers Media S.A. |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-65193012019-05-28 The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts Bartkiene, Elena Bartkevics, Vadims Mozuriene, Erika Lele, Vita Zadeike, Daiva Juodeikiene, Grazina Front Microbiol Microbiology Frontiers Media S.A. 2019-05-08 /pmc/articles/PMC6519301/ /pubmed/31139167 http://dx.doi.org/10.3389/fmicb.2019.01036 Text en Copyright © 2019 Bartkiene, Bartkevics, Mozuriene, Lele, Zadeike and Juodeikiene. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
| spellingShingle | Microbiology Bartkiene, Elena Bartkevics, Vadims Mozuriene, Erika Lele, Vita Zadeike, Daiva Juodeikiene, Grazina The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts |
| title | The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts |
| title_full | The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts |
| title_fullStr | The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts |
| title_full_unstemmed | The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts |
| title_short | The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts |
| title_sort | safety, technological, nutritional, and sensory challenges associated with lacto-fermentation of meat and meat products by using pure lactic acid bacteria strains and plant-lactic acid bacteria bioproducts |
| topic | Microbiology |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6519301/ https://www.ncbi.nlm.nih.gov/pubmed/31139167 http://dx.doi.org/10.3389/fmicb.2019.01036 |
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