Cargando…
Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry‐fermented sausages
For decades, lactic acid bacteria has been isolated and selected to be used as starter cultures in meat fermentation for standardization and management of quality of dry‐fermented sausage which constitute a considerable challenge. The aim of this study was to evaluate the effect of Lactobacillus sak...
Autores principales: | Najjari, Afef, Boumaiza, Mohamed, Jaballah, Sana, Boudabous, Abdelatif, Ouzari, Hadda‐Imene |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2020
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455971/ https://www.ncbi.nlm.nih.gov/pubmed/32884698 http://dx.doi.org/10.1002/fsn3.1711 |
Ejemplares similares
-
Diversity and Antimicrobial Properties of Lactic Acid Bacteria Isolated from Rhizosphere of Olive Trees and Desert Truffles of Tunisia
por: Fhoula, Imene, et al.
Publicado: (2013) -
Phenotypic and genotypic characterization of peptidoglycan hydrolases of Lactobacillus sakei
por: Najjari, Afef, et al.
Publicado: (2016) -
Different Modes of Regulation of the Expression of Dextransucrase in Leuconostoc lactis AV1n and Lactobacillus sakei MN1
por: Besrour-Aouam, Norhane, et al.
Publicado: (2019) -
Genome Sequence of Lactobacillus sakei subsp. sakei LS25, a Commercial Starter Culture Strain for Fermented Sausage
por: McLeod, Anette, et al.
Publicado: (2013) -
Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products
por: Zagorec, Monique, et al.
Publicado: (2017)