Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture

The increasing demand for functional food is pushing the food industry to innovate the conventional and well-known foods. Producing functional foods, especially with probiotics in meat products, is an intricate and multistage task that involves: the selection of microorganisms with probiotic potenti...

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Detalles Bibliográficos
Autores principales: Munekata, Paulo E. S., Pateiro, Mirian, Zhang, Wangang, Domínguez, Rubén, Xing, Lujuan, Fierro, Elena Movilla, Lorenzo, José M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7700683/
https://www.ncbi.nlm.nih.gov/pubmed/33233327
http://dx.doi.org/10.3390/microorganisms8111833

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7700683/
https://www.ncbi.nlm.nih.gov/pubmed/33233327
http://dx.doi.org/10.3390/microorganisms8111833

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