Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification

The enhanced concern of the consumers regarding the safety, quality of the food products, and avoidance of the use of chemical food preservatives has resulted in a breakthrough in biopreservation. This has resulted in the use of beneficial microbial species, including bacteria and their secondary me...

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Detalles Bibliográficos
Autores principales: Lahiri, Dibyajit, Nag, Moupriya, Sarkar, Tanmay, Ray, Rina Rani, Shariati, Mohammad Ali, Rebezov, Maksim, Bangar, Sneh Punia, Lorenzo, José M., Domínguez, Rubén
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498044/
https://www.ncbi.nlm.nih.gov/pubmed/36140920
http://dx.doi.org/10.3390/foods11182792

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498044/
https://www.ncbi.nlm.nih.gov/pubmed/36140920
http://dx.doi.org/10.3390/foods11182792

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