Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties.
fermented sausages
lactic acid bacteria
starter cultures
traditional meat products
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
07 Feb 2023
07 Feb 2023
Historique:
received:
10
01
2023
revised:
24
01
2023
accepted:
31
01
2023
entrez:
25
2
2023
pubmed:
26
2
2023
medline:
26
2
2023
Statut:
epublish
Résumé
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. This work aimed to select new LAB strains from spontaneously fermented sausages produced in different areas of Italy, which can be effective as starter cultures and bioprotective agents in fermented salami. The strains, mainly belonging to the
Identifiants
pubmed: 36832801
pii: foods12040727
doi: 10.3390/foods12040727
pmc: PMC9955731
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : European Commission
ID : JPI HDHL LONGLIFE
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