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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |