Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages

The objective of this study was to investigate probiotic microorganisms for use as starter cultures in dry fermented sausages production. A total of eight strains were studied evaluating technological and safety characteristics including the ability to grow, lactic acid production, gas formation, ca...

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Detalles Bibliográficos
Autores principales: Agüero, Nadia de L., Frizzo, Laureano S., Ouwehand, Arthur C., Aleu, Gonzalo, Rosmini, Marcelo R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278822/
https://www.ncbi.nlm.nih.gov/pubmed/32392743
http://dx.doi.org/10.3390/foods9050596

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278822/
https://www.ncbi.nlm.nih.gov/pubmed/32392743
http://dx.doi.org/10.3390/foods9050596

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