Technological Parameters, Anti-Listeria Activity, Biogenic Amines Formation and Degradation Ability of L. plantarum Strains Isolated from Sheep-Fermented Sausage

The aim of this work was to identify and characterize, from a technological and safety point of view, the lactic acid bacteria (LAB) isolated from traditional sheep-fermented sausage. First, LABs were identified then were screened for some technological parameters such as acidifying and growth abili...

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Detalles Bibliográficos
Autores principales: Mangia, Nicoletta P., Cottu, Michele, Mura, Maria E., Murgia, Marco A., Blaiotta, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8470431/
https://www.ncbi.nlm.nih.gov/pubmed/34576790
http://dx.doi.org/10.3390/microorganisms9091895

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8470431/
https://www.ncbi.nlm.nih.gov/pubmed/34576790
http://dx.doi.org/10.3390/microorganisms9091895

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