Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties

Fermentation is one of the most ancient strategies to improve safety and extend shelf-life of the products. Starter cultures are mainly represented by lactic acid bacteria (LAB), which may also be bioprotective agents controlling the fermentation process, the native microbiota and pathogen outgrowth...

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Detalles Bibliográficos
Autores principales: Nikodinoska, Ivana, Tabanelli, Giulia, Baffoni, Loredana, Gardini, Fausto, Gaggìa, Francesca, Barbieri, Federica, Di Gioia, Diana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955731/
https://www.ncbi.nlm.nih.gov/pubmed/36832801
http://dx.doi.org/10.3390/foods12040727

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955731/
https://www.ncbi.nlm.nih.gov/pubmed/36832801
http://dx.doi.org/10.3390/foods12040727

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